Streusel topping help

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taxlady

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I just posted my favourite easy coffee cake: Quick Coffee Cake - Discuss Cooking - Cooking Forums

Sometimes the streusel sinks into the cake in a number of places and makes wonderful, sugary bits. Other times it all stays on top. I like it better when it sinks in.

Does anyone have any ideas how to reliably make it sink in? I don't sprinkle it evenly, because that virtually guarantees that it won't sink in.
 
I just posted my favourite easy coffee cake: Quick Coffee Cake - Discuss Cooking - Cooking Forums

Sometimes the streusel sinks into the cake in a number of places and makes wonderful, sugary bits. Other times it all stays on top. I like it better when it sinks in.

Does anyone have any ideas how to reliably make it sink in? I don't sprinkle it evenly, because that virtually guarantees that it won't sink in.
If you added more butter would that make the topping thinner? It may sink in if it is a bit runnier. Just thinking out loud, here.:wacko: Good luck!
 
the easy way would be to use a toothpick or something and push some below the surface before you bake it. ;)
 
More butter and sugar! And when you are blending the topping, use your hands in the sugar and butter rather than a pastry blender. If you get it a bit pastelike, it is more likely to sink and be yummy.
 
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