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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Top to Bottom Crumb Cakes Recipe

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This recipe for Top to Bottom Crumb Cakes is from Bushey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crumb topping:
1 1/4 cups flour
1 cup firmly packed light brown sugar
2 teaspoons cinnamon
1 1/2 sticks cold butter, cubed

Cupcakes:
1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
1 large egg and 1 egg yolk
1 cup sugar
1/2 cup oil
1 teaspoon vanilla
1/2 cup sour cream
Directions:
Directions:
350º for 25 minutes or until toothpick inserted in center comes out clean.

Topping:
Mix flour, brown sugar and cinnamon together then cut in butter with pastry blender until coarse crumbs form.
Cupcakes:
Mix flour, baking soda, baking powder and salt in medium bowl. In large bowl beat on medium speed
egg, egg yoke and sugar for 2 minutes or until thick and pale yellow. Then add and mix on low speed oil, vanilla and sour cream, then mix in dry ingredients.

Spoon 1 1/2 tablespoon crumbs into foil lined cupcake tins, top with 2 1/2 tablespoons batter then top with another 1 1/2 tablespoons crumbs.

Cool for 10 minutes before loosening cupcakes from sides of tins. Place cooling rack over top of cupcakes and invert. Turn cupcakes upright to cool.

After completely cool dust with confectioners sugar.
Number Of Servings:
Number Of Servings:
18

 

 

 

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