Now this is a reason to get out of bed in the morning. These individual cakes are moist and buttery and topped with pebbly brown sugar-cinnamon crumbs.
Notes:Muffin top pans differ depending on the brand. I used a muffin top pan that has six cups, each cup with a volume of 5 tablespoons. The batter in this recipe made exactly two batches, or 12 muffin tops total. Though I haven't tested it, you should be able to bake this batter in a standard size 12 cup muffin pan.
For the cake: Adjust rack to middle position and preheat oven to 350°F. Grease muffin top pan.
Whisk sugar, salt, melted butter, and oil in a large bowl. Whisk in egg, milk, sour cream, and vanilla. Stir flour, baking powder, and baking soda in a small bowl. Whisk into wet mixture until just combined.
For the crumb topping: Whisk flour, brown sugar, cinnamon, and salt in a large bowl until combined. Add melted butter and vanilla, and toss with fingers until the mixture forms moist crumbs.
Spoon 2 tablespoons batter into each cup and spread evenly (see note). Sprinkle with 1/2 of crumb mixture. Bake until light golden and cakes are just firm, about 15 minutes. Let cakes cool in pan 5 minutes, then transfer to wire rack to cool. Repeat with remaining batter and crumbs.
More Like This
This entry passed through the Full-Text RSS service — if this is your content and you're reading it on someone else's site, please read the FAQ at fivefilters.org/content-only/faq.php#publishers. Five Filters recommends: 'You Say What You Like, Because They Like What You Say' - http://www.medialens.org/index.php/alerts/alert-archive/alerts-2013/731-you-say-what-you-like-because-they-like-what-you-say.html
You are receiving this email because you subscribed to this feed at blogtrottr.com.
0 comments:
Post a Comment