Crumb cake

Islands said:

I'm posting this here because there's more activity than on the baking
newsgroup. Hope you don't mind. Last weekend I baked a crumb cake from
a recipe I got from an old Family Circle baking book. It was a sweet
yeast dough with a crumb topping. The dough was very tasty and the
topping (butter, sugar, flour, cinnamon, nutmeg) was very good. The
cake was not too sweet which I like and it was very good when I first
took it out of the oven but within a couple of hours it was dry. There
were 4 eggs and 3/4 cup of shortening in the dough so it wasn't that
the cake itself was dry. I've never had this happen before. Has anyone
else had this happen? Anything I can do about it?
Thanks.

Don't use the recipe again. In the mean time serve with ice cream or
drizzle something that you like on it. If you have trouble with a recipe
and want some input.. post the COMPLETE recipe. You have come to the
right place for advice. <g>

In article <[email hidden]>,

Islands said:

I'm posting this here because there's more activity than on the baking
newsgroup. Hope you don't mind. Last weekend I baked a crumb cake from
a recipe I got from an old Family Circle baking book. It was a sweet
yeast dough with a crumb topping. The dough was very tasty and the
topping (butter, sugar, flour, cinnamon, nutmeg) was very good. The
cake was not too sweet which I like and it was very good when I first
took it out of the oven but within a couple of hours it was dry. There
were 4 eggs and 3/4 cup of shortening in the dough so it wasn't that
the cake itself was dry. I've never had this happen before. Has anyone
else had this happen? Anything I can do about it?
Thanks.

I don't know about changing the recipe but as soon as it was thoroughly
cool, I think I'd have it in a plastic bag. Best I can do.
--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

Here's the recipe:
Sweet Yeast Dough
1/2 c milk 2 envelopes active dry yeast
1/2 c sugar 1/2 c very warm water
1 tsp salt 4 eggs beaten (I separated and beat
2/3 veg shortening eggs whites separately first)
4 1/2 c sifted all purpose flour

Topping
1 stick butter
1/3 c firmly packed brown sugar
1 c sifted all purpose flour
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon

I brushed dough with butter before sprinking topping. Baked at 350 in
13"x9"x2" glass pan for 35 minutes.

Islands said:

Here's the recipe:
Sweet Yeast Dough
1/2 c milk 2 envelopes active dry yeast
1/2 c sugar 1/2 c very warm water
1 tsp salt 4 eggs beaten (I separated and beat
2/3 veg shortening eggs whites separately first)
4 1/2 c sifted all purpose flour

Topping
1 stick butter
1/3 c firmly packed brown sugar
1 c sifted all purpose flour
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon

I brushed dough with butter before sprinking topping. Baked at 350 in
13"x9"x2" glass pan for 35 minutes.

That is part of the recipe.

Does this look sorta like the directions?

Directions
1. Dough: Heat milk, sugar, shortening and salt in saucepan over medium
heat just until shortening is melted. Let cool until lukewarm.
2. Pour warm water into large bowl. Sprinkle yeast over top; let stand
until foamy, about 5 minutes. Stir to dissolve yeast. Add cooled milk
mixture, eggs and 1/2 cup flour. Beat with wooden spoon until smooth. Stir
in remaining flour until dough comes together. Turn out onto floured
surface. Knead 5 minutes or until smooth and silky. 3. Place dough in
greased bowl; turn to coat. Cover; let rise in warm place until doubled, 1
1/2 to 2 hours. 4. Coat 13 x 9 x 2-inch baking pan with nonstick cooking
spray. Punch dough down; press into pan; cover. Let rise in warm place 1
hour or until almost doubled. 5. Heat oven to 375 degrees F. 6. Topping:
Whisk flour, brown sugar, cinnamon, nutmeg and salt in bowl. Stir in
melted butter until crumbly. Crumble topping evenly over dough. 7. Bake in
375 degree oven 30 minutes or until knife inserted in center comes out
clean, crumbs are slightly brown and crisp. Cool in pan on rack 30
minutes. Sprinkle with confectioners¿ sugar. Cut into 16 squares. Serve
warm or at room temperature. Makes 16 servings.

Sorry, I was really sick yesterday and went to bed-I drank one of those
chemical "mochas" at Costco-don't know why I do that as it never agrees
with me. Yes, that is the recipe exactly. Are you psychic or maybe a
cookbook writer?? :-)

Islands said:

Sorry, I was really sick yesterday and went to bed-I drank one of those
chemical "mochas" at Costco-don't know why I do that as it never agrees
with me. Yes, that is the recipe exactly. Are you psychic or maybe a
cookbook writer?? :-)

That recipe is on line along with several variations.

http://www.familycircle.com/recipe/recipedetail.jhtml?recipeId=R074107

When I bake I follow instructions exactly. The recipe I saw did not say
to handle the egg whites and yolks seperately. Although it seems that it
should still work. I think that you have to be careful with adding total
amount of flour. For example the size of eggs can change the liquid factor
and maybe more or less flour would be needed to get the correct dough
texture. I usually add about 3/4 of the flour and then a 1/4 cup and a
time until the mixture is correct. It could take more or less. Be sure
your water is about 110 to 115 degrees. Be sure you get a good rise on the
dough.

My best guess is that you compacted the dough with too much flour. The
ingredients you posted looked like it was double the old fashion recipe
that is on line. Look at the above link and find the exact recipe you
made and try it again or one of the others that is similar. And, as
suggested by Melba..cover it tightly after it is cool. Good luck on the
next try.