individual crumb cakes

I wanted cute little cakes to serve with tea, and so I baked these individual crumb cakes!

About $2 for the batch, and they're bakery good :)

2 T canola oil
4 cups flour
1/2 cup white sugar
2 1/2 t baking powder
1 pinch + 1/2 t salt
1 egg
1/2 cup milk
2 t vanilla extract
1 cup light brown sugar, firmly packed
1 1/2 t cinnamon
2 sticks unsalted butter, melted and cooled
powdered sugar

Grease and flour a large 6 cup muffin tin and preheat the oven to 325 degrees.

Sift together 1 1/2 cups flour, white sugar, baking powder and 1/2 t salt. In a seperate large bowl, whisk together egg, milk, canola oil, and vanilla; fold in the dry ingredients.

Divide the batter evenly among the muffin cups; they will be less than 1/2 full.

Combine the remaining 2 1/2 cups flour, brown sugar, cinnamon, and a pinch of salt. Pour the melted butter over the mixture and toss with a for or spatula until large crumbs form.

Sprinkle the crumbs evenly among the muffin cups. Bake 18-2o minutes, or until a toothpick comes out clean.

Cool on a wire rack. Remove the cakes from the pan and dust with powdered sugar.

To cut the fat content, I sometimes double the cake portion of the recipe, half the crumb portion, and increase the cooking time by about 5 minutes. They're still delicious.

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