I just made a streusel cake. But the crumble topping has just turned into
cake type mixture with melted butter sitting on top. What have I done
wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.

Jen

Jen wrote:

> I just made a streusel cake. But the crumble topping has just turned into
> cake type mixture with melted butter sitting on top. What have I done
> wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.

Did you mix the topping ingredients together, but not too much?

"Dave Smith" > wrote in message
...
> Jen wrote:
>
>> I just made a streusel cake. But the crumble topping has just turned
>> into
>> cake type mixture with melted butter sitting on top. What have I done
>> wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.
>
> Did you mix the topping ingredients together, but not too much?
>
>
I don't have a pastry cutter, so I started using a knife, but it seemed to
be taking forever so I used my fingertips. You're going to tell me that's
where I went wrong. I just couldn't manage with a knife.

Jen

Oh pshaw, on Fri 25 Aug 2006 04:51:24a, Jen meant to say...

>
> "Dave Smith" > wrote in message
> ...
>> Jen wrote:
>>
>>> I just made a streusel cake. But the crumble topping has just turned
>>> into cake type mixture with melted butter sitting on top. What have I
>>> done wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons
>>> butter.
>>
>> Did you mix the topping ingredients together, but not too much?
>>
>>
> I don't have a pastry cutter, so I started using a knife, but it seemed
> to be taking forever so I used my fingertips. You're going to tell me
> that's where I went wrong. I just couldn't manage with a knife.

Yes, it was probably your fingertips and possibly over-mixing. Did you try
2 knives (1 in each hand) drawn against each other in opposite directions?
Also, you want this to end up a rather loose mixture, a little lumpy.

--
Wayne Boatwright
__________________________________________________

FATAL SYSTEM ERROR: Press F13 to continue...

does it say to use brown sugar perhaps?


"Jen" > wrote in message
...
>I just made a streusel cake. But the crumble topping has just turned into
>cake type mixture with melted butter sitting on top. What have I done
>wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.
>
> Jen
>

"Nina Pretty Ballerina" > wrote in message
u...
> does it say to use brown sugar perhaps?
>

No. It's white sugar.

Jen

"Jen" > wrote in message
...
>
> "Nina Pretty Ballerina" > wrote in message
> u...
> > does it say to use brown sugar perhaps?
> >
>
> No. It's white sugar.
>
> Jen
========
Did the recipe call for white sugar; most of all the recipes I have seen
call for brown sugar.
-------------------
>
>

"Jen" > wrote in message
...
> I just made a streusel cake. But the crumble topping has just turned into
> cake type mixture with melted butter sitting on top. What have I done
> wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.
>
> Jen
======================
I always make my streusel with the food processor; you just have to know
when to stop, so it does not become overmixed; it only takes a few seconds.
I start the processor and then stop it often until it looks right. You also
might have had too much butter and/or not enough flour. Or possibly it
might have been the margarine you used. Did you use the sticks or the
container margarine; I use the sticks.
--------------------------------
>
>

"pfoley" > wrote in message
ink.net...
>
> "Jen" > wrote in message
> ...
>> I just made a streusel cake. But the crumble topping has just turned
>> into
>> cake type mixture with melted butter sitting on top. What have I done
>> wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.
>>
>> Jen
> ======================
> I always make my streusel with the food processor; you just have to know
> when to stop, so it does not become overmixed; it only takes a few
> seconds.
> I start the processor and then stop it often until it looks right. You
> also
> might have had too much butter and/or not enough flour. Or possibly it
> might have been the margarine you used. Did you use the sticks or the
> container margarine; I use the sticks.

I don't know what you mean by *sticks*. I've seen that mentioned in
recipes, I never really knew what it meant. I used butter, not margarine.
I might need to try it with less butter next time.

Jen

"Jen" > wrote in message
...
>
> "pfoley" > wrote in message
> ink.net...
> >
> > "Jen" > wrote in message
> > ...
> >> I just made a streusel cake. But the crumble topping has just turned
> >> into
> >> cake type mixture with melted butter sitting on top. What have I done
> >> wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.
> >>
> >> Jen
> > ======================
> > I always make my streusel with the food processor; you just have to know
> > when to stop, so it does not become overmixed; it only takes a few
> > seconds.
> > I start the processor and then stop it often until it looks right. You
> > also
> > might have had too much butter and/or not enough flour. Or possibly it
> > might have been the margarine you used. Did you use the sticks or the
> > container margarine; I use the sticks.
>
> I don't know what you mean by *sticks*. I've seen that mentioned in
> recipes, I never really knew what it meant. I used butter, not margarine.
> I might need to try it with less butter next time.
>
> Jen
==================
Butter is good to use. Butter and margarine are available in a packages of
four sticks; each stick equals 1/4 lb.
Look up another streusel recipe to see what quantities they use to see if it
matches yours. Also, someone mentioned that you might not be using brown
sugar; are you using brown sugar?
============

>
>

Jen wrote:
> "pfoley" > wrote in message
> ink.net...
> >
> > I start the processor and then stop it often until it looks right. You
> > also
> > might have had too much butter and/or not enough flour. Or possibly it
> > might have been the margarine you used. Did you use the sticks or the
> > container margarine; I use the sticks.
>
> I don't know what you mean by *sticks*. I've seen that mentioned in
> recipes, I never really knew what it meant. I used butter, not margarine.
> I might need to try it with less butter next time.
>
http://i3.tinypic.com/25ptmiw.jpg - a stick of butter is 1/4 pound or
8 US tablespoons, approximately 125 grams.

Jen wrote:
> I just made a streusel cake. But the crumble topping has just turned into
> cake type mixture with melted butter sitting on top. What have I done
> wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.
>
> Jen

I think you've probably got too much butter for that amount of flour.
The heat from baking will just turn it all into a glaze rather than
keep it a dry crumble. Add more flour, keep the butter cold and don't
work it too much.

Sandy

"Sandy" > wrote in message
oups.com...
>
> Jen wrote:
>> I just made a streusel cake. But the crumble topping has just turned
>> into
>> cake type mixture with melted butter sitting on top. What have I done
>> wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.
>>
>> Jen
>
> I think you've probably got too much butter for that amount of flour.
> The heat from baking will just turn it all into a glaze rather than
> keep it a dry crumble. Add more flour, keep the butter cold and don't
> work it too much.

Thanks.

Jen

Jen wrote:
> "Sandy" > wrote in message
> oups.com...
> >
> > Jen wrote:
> >> I just made a streusel cake. But the crumble topping has just turned
> >> into
> >> cake type mixture with melted butter sitting on top. What have I done
> >> wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.
> >>
> >> Jen
> >
> > I think you've probably got too much butter for that amount of flour.
> > The heat from baking will just turn it all into a glaze rather than
> > keep it a dry crumble. Add more flour, keep the butter cold and don't
> > work it too much.
>
> Thanks.
>
> Jen

The heat from your fingers probably didn't help, either. Pastry
cutters are cheap and I wouldn't know what to do without mine, even
though I have two food processors. ;-)

N.

Nancy2 wrote on 25 Aug 2006 in rec.food.cooking

>
> Jen wrote:
> > "Sandy" > wrote in message
> > oups.com...
> > >
> > > Jen wrote:
> > >> I just made a streusel cake. But the crumble topping has just
> > >> turned into
> > >> cake type mixture with melted butter sitting on top. What have I
> > >> done wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons
> > >> butter.
> > >>
> > >> Jen
> > >
> > > I think you've probably got too much butter for that amount of
> > > flour. The heat from baking will just turn it all into a glaze
> > > rather than keep it a dry crumble. Add more flour, keep the
> > > butter cold and don't work it too much.
> >
> > Thanks.
> >
> > Jen
>
> The heat from your fingers probably didn't help, either. Pastry
> cutters are cheap and I wouldn't know what to do without mine, even
> though I have two food processors. ;-)
>
> N.
>
>

Failing that...Make it in batches and mash it with a fork to blend it to
a pea sized mixture.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

"Nancy2" > wrote in message
ups.com...
>
> Jen wrote:
>> "Sandy" > wrote in message
>> oups.com...
>> >
>> > Jen wrote:
>> >> I just made a streusel cake. But the crumble topping has just turned
>> >> into
>> >> cake type mixture with melted butter sitting on top. What have I done
>> >> wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.
>> >>
>> >> Jen
>> >
>> > I think you've probably got too much butter for that amount of flour.
>> > The heat from baking will just turn it all into a glaze rather than
>> > keep it a dry crumble. Add more flour, keep the butter cold and don't
>> > work it too much.
>>
>> Thanks.
>>
>> Jen
>
> The heat from your fingers probably didn't help, either. Pastry
> cutters are cheap and I wouldn't know what to do without mine, even
> though I have two food processors. ;-)

I've never had one before. They're the things that are just a wheel with a
handle thingies, aren't they?

By the way. I just too the cake to my mothers, where we tried it, and it
was wonderful, even without proper crumble topping.


Jen

Jen wrote:

>> The heat from your fingers probably didn't help, either. Pastry
>> cutters are cheap and I wouldn't know what to do without mine, even
>> though I have two food processors. ;-)
>
> I've never had one before. They're the things that are just a wheel with a
> handle thingies, aren't they?

No, this is what she means:
http://www.tias.com/cgi-bin/google.f...Key=1922904082

Nancy2 wrote:
>
> The heat from your fingers probably didn't help, either. Pastry
> cutters are cheap and I wouldn't know what to do without mine, even
> though I have two food processors. ;-)
>

I only use my fingers. If the butter is cold (from the refrigerator),
the room isn't hot and she works quickly, it should be fine.

On Fri, 25 Aug 2006 09:32:09 GMT, "Jen" >
wrote:

>I just made a streusel cake. But the crumble topping has just turned into
>cake type mixture with melted butter sitting on top. What have I done
>wring? It was 1/3 cup flour, 1/3 cup sugar, 4 Tablespoons butter.

Sounds like an awful lot of butter to me - there should be just enough
to bind the other ingredients together...