Recipe by COOKSIS
"This is a nice maple twist on a basic European crumb cake. Our guests love it."
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3 1/2 teaspoons
1 1/4 cups
1 1/8 cups
maple flavored extract
confectioners' sugar for dusting
The crumb topping is excellent.
The cake is too oily. Another crumb cake recipe I've used has a ratio of 3 cups dry cake mixture: 1/4 cup oil; this one is 3 cups dry cake mixture: 1 and 1/4 cups oil. Way too much oil for our tastes. (The ratio for dry ingredients to milk and to eggs is the same between the 2 recipes.)
The cake was unpleasant: heavy and greasy tasting (not at all like any of the European-style cakes I've eaten; they usually have a fine crumb and almost dry texture).
I agree with the first reviewer that this recipe calls for too much oil. I reduced the oil to 3/4 cup and that seemed about right. However, I think the cake is still too sweet. If I were to make it again, I would reduce the sugar from 3 cups to 2.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Walnut Crumb Cake
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 291
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