13 November 2010

Saturday Recipe Swap--Chicken Cacciatore and NYC Crumb Cake

This week we had an amazing menu!

Monday-I made Corned Beef with Rice
Tuesday-I made Baked Ziti
Wednesday-Yummy Leftover Night
Thursday-Chicken Cacciatore Stoup by Rachel Ray
Friday-Leftover Stoup and Pizza and NYC Crumb Cake

Click on any of these dishes to get the recipe...and thank Suzette from The Joy of Homemaking, Rachel Ray, and my buddy Liz for the crumb cake...in my opinion, food is more yummy when you share ideas and recipes with those that you love!!!

NYC Crumb Cake Recipe

Heat oven to 325. grease a 9 by 12 1/2 inch pan or if you are using a different pan, just double the recipe and you will have a nice thick cake.
You need 2 bowls. in first bowl, place 1 and 1/2 cups flour, 1/2 cup sugar, 2 and 1/2 teaspoons baking powder and 1/2 teaspoon salt. set aside.
in 2nd bowl, whisk together 1 large egg, 1/2 cup milk, 2 tablespoons canola or vegetable oil and 2 teaspoons vanilla extract. Fold dry ingredients into wet.
It wont look like there is enough batter, but there is...trust me .
Spread batter evenly into pan and set aside. In one more bowl, combine 2 and 1/2 cups flour, 1 cup packed light brown sugar and 1 and 1/2 teaspoons of cinnamon.
pour 2 sticks (1 cup) of unsalted melted butter over mixture. Toss until large crumbs form. sprinkle crumbs over batter. Bake for 10 minutes. turn pan and bake for another 10 minutes. When cool, dust with as much powdered sugar as you can stand!!

1 comment:

  1. Thank you for the recipe and for the links back to my blog! Love you!


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