Do you like crumb cake?
I LOVE it. But I’m very particular about both the crumb AND the cake. The crumbs should be plentiful, somewhere between small and large in size, and soft in texture – not crunchy, like a streusel. And the cake should never be an afterthought, but delicious in its own right – tender, flavorful and (in my perfect world) with a cinnamon swirl running through it.
Would you be surprised to learn that I decided to turn this cake into a popsicle? I didn’t think so.
I replaced the cake with some good vanilla ice cream, and whipped up an easy, 3-ingredient cinnamon “swirl”. I then (after a few failed attempts) baked up the most perfect crumb – which I used for both the popsicle mixture and the coating.
The flavors and textures are spot-on, and I “suspect” you’ll be whipping up those crumbs to use in a few other recipes!
Oh – one more thing: I have found that Haagen Daz ice cream freezes up rock solid in the molds, creating pops that come out in one piece. I’ve not had such great success with other brands, and I was wondering if you’ve had the same experience? Let me know!
8 tablespoons butter, divided
1/4 cup sugar
1/4 cup light brown sugar
3/4 cup flour
6 tablespoons maple syrup
2 teaspoons cinnamon
4 cups good quality vanilla ice cream
Pre-heat oven to 300 degrees; line a baking sheet with parchment paper.
Melt 4 tablespoons of the butter in a medium saucepan. Remove from heat and add both sugars, the flour and salt. Stir with a fork till well combined, and spread out onto your prepared baking sheet, breaking the mixture into crumbs. Bake for 5 minutes and cool completely. Break up any large crumbs.
Melt the remaining 4 tablespoons of butter in a small saucepan – add the maple syrup and cinnamon and whisk till well combined. Let cool to room temperature.
Let the ice cream soften till smooth and “pourable”. Pour a bit into the bottoms of each of your popsicle molds. Rap to level and add a bit of the cinnamon swirl, followed by some of the crumbs. Repeat layering, insert popsicle sticks and freeze overnight. Place the leftover crumbs on a plate or shallow dish.
To release the pops, hold molds briefly under hot water. Dip into the reserved crumbs, pressing lightly to help them adhere. Place the pops on a baking sheet and return to the freezer to firm back up.
This delicious recipe brought to you by Sheri Silver