I love to make this recipe. I get begged to make it for others in fact. Today was one of those days. My hunney pants has not been feeling well and begged me to make him my “Famous Yummy Crumb Cake.” I laugh at the name he gave it because I said “Hunney, if it wasn’t yummy no one would want to eat it.” and without missing a beat, he said, “ya never know. Some people like yucky things.”
Oh hunney pants.
But I digress.
So this morning, as promised, I got up at 7 ish and threw on my little red country apron,
whipped out the Bisquick recipe. But see, I don’t follow it exactly so I will post it and ad my adjustments so you can make yours yummy too (or so we hope)
Here is a link if you want to go to the page http://www.bettycrocker.com/recipes/bisquick-velvet-crumb-cake/040ff627-c75e-43aa-abce-56a5a00b919f
Cake ( I double the recipe, but only use 1/2 c sugar)
- 1 1/2
- cups Original Bisquick™ mix (HeartSmart box)
- cup granulated sugar (Remeber to use only half if you double this recipe)
- cup milk or water ( I mix half milk and half water)
- tablespoons shortening (Butter not shortening)
- teaspoon vanilla (I use Vanilla Paste from Allspice or Tahitian Vanilla. I have also used Madagascar as well)
- egg (Organic Eggs)
- cup packed brown sugar
- cup chopped nuts (no nuts. Yuck I hate nuts in things)
- tablespoons butter or margarine, softened
- tablespoons milk (No milk in mine)
- Add a touch of nutmeg and a touch of cinnamon to the topping
- Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Bisquick mix, granulated sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- ( I sprinkle half the topping mixture on now and let it bake in)
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
- In small bowl, mix coconut, brown sugar, nuts, butter and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.
Add a handful of chocolate chips or butterscotch chips to the topping for a decadent finish.
For the cake, you can use 2 tablespoons butter or margarine, softened, instead of the shortening.
If you’re chopping nuts in a food processor, use quick pulses to avoid an oily mess. Go ahead and chop more nuts than you need. Wrap and freeze the extra nuts to use later.
You can also bake this most-requested cake in a 9-inch square pan for 25 to 30 minutes.
I also like to make cupcakes out of these for small handles to hold and eat.
Enjoy your cake with tea, coffee, milk or whatever you choose.
I have many friends who don’t drink coffee so I quit calling it Coffee Cake and started calling it Crumb Cake now. Either way, It is yummy and easy to make.
Xoxo Trisha Trixie