looking for crumb cake recipe

[chutatip_t]

Hi,

I would like to make crumb cake. Anyone has some good recipes to share? :joy :joy

thanks, :hug :hug

[LindaSue]

Hi, Chutatip! Fancy meeting you here. You might try Robin's Coffee Cake, but if you do, I recommend trying the variation I posted in my comments at the end of the recipe. It really needs a cinnamon filling.

I'm still waiting for my order of Carbquik to arrive, but I just had a brainstorm when I saw your recipe request. I bet Carbquik would make a great streusel topping for coffee cake. I've made a note to try that. Can you order Carbquik from over there in Thailand?

[chutatip_t]

Hi there Linda :wave ,

I actually made your raspberry crumb cake today. It tastes nice but the crumb mixture are not very crumbly. I may try substitute 1/3 of almond flour with LC bake mix next time.

Yes i can order carbquik..but i would like to stick to the natural ingredients as much as possible. I have Atkin bake mix and zero carb bake mix but rarely use them.

[scott123]

Getting a good streusel is going to be tricky. I know Entenmanns puts hazelnuts in theirs, so nuts aren't out of place flavorwise, but from a texture perspective, you're going to need more than nuts.

I think carbquik should work, to an extent. A streusel without the textural qualities of sugar, just isn't a streusel. I'd say powdered erythritol could be a good candidate. Or a powdered non erythritol sugar alcohol, if you're okay with those. Polydextrose would also work.

Another aspect regarding streusel is the fat. Butter has a tendency to collapse/spread into more of a crackly topping rather than a crumbly one. You can get around this by doing two things.

A. Use clarified butter
B. Freeze your topping and sprinkly it over the cake right before you bake it.

Well chilled butter has a tendency to spread less - works for cookies too. Also, because you're using a pure fat, the streusel will be lighter/more crumbly. I also think that the pure fat will keep the erythritol from dissolving/re-crystallizing.

[not2late]

One of the low carb magazines has a recipe for a crumb cake. I baked it for some low carb friends of mine and they said it was good. I left the magazine at the office, but I'll post it here on Monday.

[calyn320]

My MIL made this for breakfast Thanksgiving morning. It was REALLY good. Hope you enjoy it as much as I did


RASPBERRY-ALMOND CRUMB CAKE

3 1/2 ounces almond flour (1 cup)
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes


1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg


3 ounces cream cheese
2 tablespoons granular Splenda or 1/4 teaspoon liquid Splenda
1/8 teaspoon almond extract
1 egg white
1/3 cup sugar free raspberry jam (or flavor of your choice)
3/4 ounce sliced almonds (2 tablespoons)


In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in butter until you get coarse crumbs. Reserve 1/2 crumb mixture for topping and keep chilled until needed.

To remaining nut mixture, add baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Beat on medium speed with mixer until blended. Spread in greased 8-inch round cake pan.

In same mixing bowl, beat cream cheese, 2 tablespoons granular Splenda (or 1/4 teaspoon liquid), almond extract and egg white on medium speed until smooth. Spread evenly over batter in pan. Top with dollops of jam. Sprinkle reserved topping and sliced almonds over the top. Bake at 350º 30 minutes, or until cake springs back when lightly touched. Cool before serving.

Makes 8 servings
Can be frozen

* Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.

With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

This is so pretty and delicate. It would be lovely for breakfast or tea. I used blackberry sugar free preserves for mine, but you can use any flavor. The servings are small, but satisfying

[LindaSue]

calyn320, that's the same recipe that Chutatip made. When I made Robin's Coffee Cake, I did end up freezing the streusel because I'd softened the butter too much. It helped, but it still didn't have quite the right texture. Since I can't use sugar alcohols, I don't mind putting up with some of the differences in texture of low carb foods. It still tasted good and it "felt" like I was really eating coffee cake. I will give Carbquik a try after the holidays and see what kind of streusel it will make.