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My mom told me my crumb topping was too 'soggy' and it changed everything about how I make coffee cake
She said it plain as day after I spent 3 hours on a streusel topped blueberry coffee cake. I used to mix melted butter with flour and sugar until it clumped, but she said it came out greasy and flat. So I tried cold cubed butter cut into the dry mix with a pastry blender, and the topping stayed crunchy even the next day. On the flip side, this method takes way longer and my hands ache from the cold butter. Which do you prefer for streusel - the easy melted butter route or the fussy cold butter method? Has anyone found a shortcut that actually works?
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benc537d ago
3 hours on a coffee cake? lol I would've lost my mind by hour two and just thrown some brown sugar on top and called it a day. That's some serious dedication for something your mom called "soggy." I gotta say though, the cold butter method is a game changer once you get past the hand cramps.
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wyattrobinson7d ago
Nah, melted butter gives it that crisp caramelized crunch nothing else does.
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terryf625d ago
That "cold butter method" thing benc53 mentioned reminds me of when I tried making pie crust with frozen grated butter (my grandmother's trick, you know). Spent a solid hour grating a stick of butter that kept slipping out of my hands, ended up with butter all over my shirt and the floor. The crust came out perfect though, flaky and everything. Sometimes the messy shortcut methods work just as well as the fancy ones, even if your kitchen looks like a butter bomb went off.
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