Crumb Cake
A unique mini dessert that's easy to make and impressive to serve.
Equipment
- 1 popover pan or dariol molds or muffin tin
Ingredients
- ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 egg
- ⅓ cup sugar
- ½ teaspoon raspberry extract
- ½ cup 1 stick unsalted butter, softened
- ½ cup almond flour
- 1 cup fine soft breadcrumbs
- 3 tablespoons raspberry syrup or liqueur
- ½ cup berry jam stirred
Instructions
- Heat oven to 400F. Spray a 6-well popover pan with no-stick baking spray.
- In small bowl, whisk flour, baking powder and salt; set aside.
- In another bowl, whisk egg, sugar and raspberry extract; set aside
- In bowl of stand mixer fitted with the paddle, beat butter until light and creamy. Add almond flour and breadcrumbs; beat on low speed for 1 minute or until blended.
- Add the egg mixture, blend well.
- Sir in the flour mixture with a flexible rubber spatula just until blended.
- Divide batter evenly among popover wells.
- Bake for 12 to 15 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan for 5 minutes before turning out on to a cooling rack.
- Brush each cake with raspberry syrup
- Serve topped with a spoonful of jam
Notes
Almond or vanilla extract can be used in place of raspberry extract.
Just remember: stale bread is not wasted bread. Turn it into breadcrumbs.