Sinking Crumb Topping — Real Baking with Rose (2024)

FAQs

Why is my crumble topping sinking? ›

it turned out the oven was way off and the baking time was too long. the structure of the cake has to set quickly to hold the crumb topping up.

Do not over-mix. You want a crumbly topping, so don't over-mix the ingredients after you add the flour. If you mix everything too much, you'll end up with paste instead of big crumbles.

If you use more butter than the recipe calls for, the crumb topping will be melted and greasy. If you don't use enough butter it will be dry and floury. Simply follow our recipe for a great crumb topping every time.

This three-ingredient crumb cake topping is made with brown sugar, all purpose flour, and cold butter (plus there are optional mix-ins, like cinnamon). This brown sugar crumble topping isn't just for crumb cake—I use it on muffins, quick breads, cakes, pies, and fruit desserts.

When adding to cakes, be sure to add it to thick, dense batters. Thin, liquidy batters will cause the crumble topping to sink instead of staying on top of the cake.

But if you feel your topping is still too dry and crumbly, (even for a crumble) add a bit more melted butter, a tablespoon at a time. If you think it's too wet, add a little more flour to soak up the extra butter.

A crisp contains oats in the topping, while a crumble does not. Baking powder can also be added to a crumble topping (like it is here) to ensure it's extra light and tender.

So many streusel recipes require the use of cold butter. You use a party cutter or fork to “cut” or work the butter into the flour, making sure all the flour and sugar gets coated completely. This allow the topping not to melt when baked.

This can't be easier for perfect results every time. If you are wondering what the difference is between crumb topping and streusel, not much is the answer. Both are crumb toppings containing the same ingredients but streusel often has more sugar, cinnamon, nuts and or oats included.

Flatten down with your hand to prevent too much crumble falling through. Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt. Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs.

What causes the top of a pound cake to crumble? ›

Mistake: Overbeating The Eggs

Add eggs, one at a time, beating just until the yolk disappears. Overbeating the eggs may cause the batter to overflow the sides of the pan during baking or create a fragile crust that crumbles and separates from the cake as it cools.

Either the oven is not hot enough or you don't have enough fat and/or sugar in the topping. Browning is from caramelization of the sugar, not toasting the oats or flour. The colour of a cut Apple turns brown after sometimes because it reacts with air to form.…? Will orange turn brown just like Apple turns brown?

I always have oats in my crumble topping. I think without oats, it's more a streusel, but I might be wrong. Either way-a thicker layer of it helps it stay more moisture resistant and give that nice crunch.

Go too hot and the crumble topping with get too dark before the fruit is ready. You'll be left with too-hard fruit and a burnt topping, which will make both you and us sad. If the top could use a little extra browning, jack the temperature or broil it after it's fully baked. Just keep a vigilant watch!

Do not overwork it or the crumble will become heavy. Add in the demerara sugar until combined and spread over the fruit until completely covered. Bake for 35-50 mins until golden brown and bubbling, and the fruit is tender.