One small addition will turn your cake from a crumbly mess to a crispy-crowned marvel.
Recently, when testing a crumb cake recipe, I started to wonder how to make a more reliable streusel topping. Even before sprinkling the crumbly mix of brown sugar, butter, and other flavorings over the batter, I could tell that, once baked and sliced, the topping wasn’t going to hold together.The same thing happens whenever I make coffee-cake muffins.
I thought about adding more butter, but knew that would only make the streusel too heavy—the crumbly mass would likely sink into the batter. More brown sugar? That'd make it too sweet. So I reached for egg whites instead., egg whites have the power to help ingredients clump together. And since they’re light, I knew they wouldn’t weigh down that streusel. The result was a crisp topping that sliced beautifully and stayed intact..
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