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Thursday, July 7, 2011

Boo-Boo Crumb Cake

Okay, maybe this doesn’t happen to anyone else, but somehow I think maybe it does…..  You have a great idea for a recipe.   You go to the store to pick up the items you might not have.  You prep the stuff that needs chopping and have everything on the counter – you’re ready to go!   You precisely measure the flour and leavens.   You puree the fruit, add the eggs, the milk…all the wet ingredients and then you blend them with the dry ingredients.   You fill the paper lined muffin cups with care and place the tins in the oven.   It is then you remember, as you are putting the stuff on the counter away….that you forgot the  #%$*&   butter!   You know your MANGO MACADAMIA NUT MUFFINS are going to turn out dry!   That, and the fact that you underestimated the nuts measurement, so only ¾ of the muffins have chopped Macadamia Nuts on top.    Well, that’s the way it went down for me today.  I took the muffins out of the oven early hoping that the mango puree would make up for the lack of butter or oil, but the taste was just off.   They needed more sugar and blah,blah,blah.   Well, here’s the silver lining in all of this….      Never give up when you end up with something “half-baked” (a little humor).   Unless it’s burned, try breaking up your disaster and make a crumb cake.   This is what I did……

First, break up the flops (whatever they may be) and spread the pieces out in a 13”x9” baking pan.   


 Then, you will need:


    1 yellow cake mix – I used Betty Crocker Super Moist
    1 ¼ cup milk
    1/3 cup vegetable oil
    4 large eggs

No, I am not too proud to say I sometimes bake with a mix, and by the way, cake mixes have come a long way baby.  It is practically impossible to ruin a cake mix cake.  If you sub the water requirement with milk and add an extra egg, it tastes like a scratch cake – pretty much.  So anyway, in a large bowl, add all of the above.   Mix on medium speed for 2 minutes, scrape the sides and lift the bottom with a large spoon to insure all is incorporated.

Next, dump all the broken pieces of muffins over the batter and using your large spoon gently fold into the batter – OOPS, reserve ¼ of the crumbs to sprinkle over the top.


Pour the mixture back into your baking pan – which you have oiled.


Place in oven and bake for 30 – 35 minutes, or until a tooth pick inserted comes out clean.

Next, if you are not me, and realize when you remove your boo-boo crumb cake from the oven that you forgot to reserve some of the muffin crumbs to sprinkle on top, you should have a perfect boo-boo crumb cake.

  
Here is my topless boo-boo crumb cake.    It looks a little pitiful, but guess what?   Taste-wise, it ain’t too bad!  


What a day!

Seriously, if you have a disaster story to share, please click on comments and shoot us a line. 

2 comments:

  1. Way to turn your lemons into lemonade! Looks delicious!

    ReplyDelete