posted by lgskis 09-02-98 6:39 AM
This recipe was in the food section of Washington Post.
FIFTY-FIFTY CRUMB BUNS
Half yellow cake and half crumbs, these buns have so many crumbs they will satisfy the most ardent crumb lover
For the crumbs:
11/2 cups all purpose flour
3/4 cup packed light brown sugar
1/12 teaspoons ground cinnamon
1/4 teaspoon salt
3 ounces (3/4 stick) cold unsalted butter, cut into pieces
2 tablespoons water
For the cake:
1 cup plus 2 tablespoons all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) soft unsalted butter, plus additional for greasing muffin tins
1 cup confectioners' sugar, plus additonal for dusting
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For the crumb topping; Process the flour, brown sugar, cinnamon and salt in a food processor until they are
blended. Add the butter pieces and pulse until there is no loose flour. With the machine running, add the water and
process until it is incorporated and the mixture holds together when squeezed. Transfer to a bowl and set aside
For the cake; Preheat the oven to 325 degrees. Butter 15 medium muffin tins.
Sift the flour, baking powder, and salt together. Set aside. Process the butter and confectioners' sugar in a food
processor until smooth. Add the flour mixture, processing just until the flour is incorporated.
Spoon about 3 level
tablespoons of batter into each of the prepared muffin tins. Fill any unused opening with water. Distribute thick layer of prepared crumbs evenly over each portion of batter, pressing the crumbs gently into the batter.
Bake in the preheated oven until a toothpick inserted into center of muffins comes out clean, about 30 minutes.
Cool the muffins for 10 minutes in their pans. Use a small sharp knife to loosen the sides of the muffins from the
pan.
Carefully transfer to a wire rack to cool. Dust with confectioners' sugar.