Spoon the remaining
batter over the crumb topping and smooth to the edges.
Not exact matches
Pour the
batter over the pears and bake in the middle of the oven for 40 - 45 minutes or until the cake bounces back when lightly touched and a skewer inserted in the center of the cake comes out with just a few moist
crumbs.
Then I added a splash more milk to the remaining
batter to thin it a bit in order to allow it to spread out for the top, adding the
crumb mixture
over all.
Distribute the
crumb topping evenly
over all the
batter, pressing lightly with your hands so the
crumbs will stick to the baked muffins.
Spread the
crumbs over the cake
batter and top with chocolate chips.
Scatter the remaining
crumb batter evenly
over the top of the jam.
Fill the prepared muffin cups with
batter and divide the
crumb topping
over each muffin.
Sprinkle
crumb topping evenly
over coffee cake
batter, COVER WITH FOIL, and pop into the oven.
Break apart
crumb topping into large pea - sized pieces and spread in even layer
over batter, beginning with edges and then working toward center.
Bake pound cake in preheated 350 - degreee oven for 60 - 65 minutes, or until toothpick inserted in the middle comes out without any raw
batter on it (a few
crumbs are okay — you don't want to
over bake your cake though).
Red Velvet Swirl Fudge from Cravings of a Lunatic Christmas Wreath Cupcakes from The Redhead Baker Gingerbread Sugared Almonds from
Crumb: A Food Blog Fresh Cranberry Mini Scones from Farm Fresh Feasts Chocolate Praline Pretzels from Food Lust People Love Cranberry Tangerine Mojito from Mind
Over Batter Creamy Espresso Hot Chocolate from Rants From My Crazy Kitchen Gingerbread Cookie Bars from From Gate to Plate Stained Glass Cookies from Karen's Kitchen Stories Macadamia Coconut Macaroons from Aloha Flavor Peppermint Popcorn from Poet in the Pantry Mexican Chocolate Panna Cotta from Cooking in Stilettos Peppermint Mocha Truffles from Try Anything Once Culinary Chocolate Mocha Roulade from Mother Would Know