June 10, 2014

Homemade and Low Carb Versions of Entenmanns Crumb Cake

Even though I don't often crave or care to eat sweets, there are a handful of items I do like, and this pound cake is one of them.   I first posted a homemade version of it back in February of 2007. 

Today I'm thinking I'm going to take the original recipe, paired with a low carb, sugar free version and tweak both of them with the ingredients I have on hand to see what I come up with.  I do not like the taste of carbalose nor Carbquik so I rarely use them.  I do have Carbquik on hand in the freezer most of the time for an emergency recipe but again, I use it sparingly.  I'm one of those people that can smell it and taste it in any food it's used in and can't stand it.  Other people (my husband included) can eat it just fine and don't taste the 'off' taste. 

I don't have wheat protein isolate 5000 on hand; only 8000.  They are *not* the same thing and can't be interchanged.  And while you can substitute gluten flour or vital wheat gluten for the 8000, there is no real substitute for 5000.  It's something that makes your baked goods more like compatible baked goods made with flour.  I have Thick-it-Up and Xanthan on hand, which will help with volume so I'm going to play around with that.  Lastly, I'll be using ground almond instead of hazelnuts. 

Here are both versions if anyone else wants them...  and I'll do an update with my recipe and photos soon!

Entenmann's Coffee Cake - homemade

3 3/4 c flour
1 3/4 c sugar
1 T baking powder
1/2 t salt

Mix in a large mixing bowl and then remove 2 cups of the dry mix to reserve for later.

Now to the rest of the flour in the mixing bowl add;

1 stick butter (not margarine)
2 eggs
2/3 milk
1 t vanilla extract

The batter will be thick, spread this into a greased and floured loaf pan (I use a little of the reserved flour topping mix to flour the pan).

Now, to the reserved flour mixture add;

1 stick butter
1/4 c brown sugar
2 t cinnamon
dash of salt

Mix this together with your finger tips until it forms pea sized crumbles. You will only use half the topping. Freeze the rest in a baggy to use on muffins at a later date! Spread the crumb topping over the top of the entire cake.

Bake at 350 degrees - For a loaf pan it will have to bake at least 60 minutes. I bake mine about 1 hour and 15 minutes until a sharp knife inserted into the center comes out clean. Cool 10 minutes and remove from pan to cool completely on a rack or foil.

Low Carb Entenmanns Crumb Cake

1/2 c. Carbalose
1/2 c. Carbquik
2 T. wheat protein isolate 5000
2 T. resistant wheat starch
1/2 c. granular Isomalt
1/4 t.salt
1 t. baking powder

Add 5 T. oil (ex; canola)
1 c. equivalent liquid splenda

1 egg
1/4 c. half cream half water
1 t. vanilla extract

2T. of butter
1 teaspoons cinnamon
1/4 cup ground hazelnuts

Mix together the seven dry ingredients.  Add the oil and liquid sweetener.  Divide the mixture between two bowls, just a little more in one than the other.  In the smaller portion, add the egg, cream/water mixture and vanilla.    Mix well and pour into a greased loaf pan.    In the larger portion add the butter, cinnamon and ground hazelnuts.  Mix with your hands to form crumbs. Top the batter in the bowl.  Bake at 375 degrees F for 25-30 minutes till browned.

You might be interested in these products;

Isomalt Crystals
Carbalose Flour
Carbquik Baking Mix
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