Prepare your taste buds for a perfectly portable serving of sweetness. In case you couldn’t tell that autumn had arrived by the changing colors of the leaves, Bluebird’s Maple Crumb Cake reminds us of the season with this delectable breakfast treat. Characteristic of October, this crumb cake has hints of apple cider along with a firm presence of maple syrup that only Vermont could harness. This is a lovely fall breakfast snack that is perfect to pack along at fall outings such as apple-picking or a hike.
1 lb. butter
1.5 cups (375 mL) sugar
1.5 cups (375 mL) pancake mix
2 tablespoons (30 mL) cinnamon
For crumb cake:
1 cup (250 mL) unsalted butter, cut into small cubes
2 cups (500 mL) granulated sugar
½ cup (125 mL) Vermont maple syrup
1 cup (250 mL) whole milk
½ cup (125 mL) apple cider
4 cups (1 L) all-purpose flour
3 teaspoons (15 mL) baking powder
2 teaspoons (10 mL) vanilla extract
12 PaperChef Lotus Baking Cups
Preheat oven to 350F (180°C)
Prepare the streusel by allowing butter to soften then cut remaining streusel ingredients with a dough cutter or knife blade together until pea size crumbles form.
Reserve to the side.
MAPLE CRUMB CAKE
In a large mixing bowl, cream softened butter and sugar with electric mixer (kitchen aid with whip attachment is preferred)
Slowly add eggs and maple syrup and whisk until smooth.
Continue to whisk and slowly drizzle in milk and cider.
Add flour, baking powder, vanilla extract and whisk until smooth (or use a handheld mixer)
Spoon batter into ungreased PaperChef Lotus Baking Cups.
Top with 2 tbs of streusel mixture
Bake at 350 for 30-40 minutes, check with toothpick (which should come out dry when pushed in) If not ready bake for 5 more minutes.
Don’t be afraid of a little water with your cake! A small container of water in the oven during baking helps keep cake moist and rising properly. Maple Syrup is often over poured and underutilized. A little goes a long way with nature’s finest sweet treat, so experiment with it.