Happy New Year!
I figured as part of the new year I’d start playing with new recipes. A few years ago a friend of mine gave me her old copy of Pillsbury: The Complete Book of Baking.
Aside from a fantastic peach crisp pie I made this past summer (I’ll share that later with you all), I haven’t really created anything from this book. Sigh … procrastination – how you have a hold on me …. Well, not this year. Like I said, I vowed to play with some new recipes. And Butter Crumshus Cake caught my eye.
Several things about this recipe had me hook, line and sinker. The name alone sound interesting. The second thing that caught my eye was that cream cheese was an additional ingredient – and no this wasn’t even a cheesecake. I have used sour cream before in a recipe. Not cream cheese, so of course I was intrigued. And there was a brown sugar topping baked on …. yum.
Instead of baking it in a cake pan, I divided the batter through the cupcake pan and baked for 20 minutes or until baked through. Let me tell you the finished result was fantastic!
Okay they don’t look like much. In fact they look broken and misshapen. The cupcakes that had ended up touching the pan, stuck to the pan, so pulling them out created a bit of a challenge – especially since they were VERY moist. And then after sometime on the cooling rack they seemed to “sink” a bit. No worries – they still taste great. The cream cheese lends to a very moist texture … it literally seems to just melt in your mouth. And the brown sugar topping is a great little “crunch”. I’m in heaven!
For a touch of extra measure (and because I had them in my pantry anyways) I added in a cup of white chocolate & semi-sweet chocolate chips combined. YUM! I don’t think it overwhelmed it in any way, but if you don’t want to you don’t have to add them. Serve warm or room temperature they are wonderful…. I should know … they’re all gone today…..
Butter Crumshus Cake
(Recipe courtesy of Pillsbury: The complete book of baking)
- 1/3 cup butter or margarine, softened
- 1 (3 oz) pkg. cream cheese, softened
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup milk
- 1 egg
- 1/4 cup firmly packed brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon butter or margarine
Heat oven to 350F. Generously grease and flour bottom only of 8 inch square pan. In large bowl, beat butter and cream cheese until light and fluffy. Add flour and remaining cake ingredients. Blend at low-speed until well combined, beat 2 minutes at medium speed. Spread batter evenly in greased and floured pan.
In small bowl, combine all topping ingredients until crumbly. Sprinkle topping evenly over batter.
Bake at 350F for 30 to 40 minutes (for cupcakes I baked for 20-25 minutes) or until toothpick inserted in centre comes out clean. Serve warm or cool.
Serves 6 to 8 (cake) or approximately 16 cupcakes.