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Mini Cinnamon Crumb Cakes

Posted on February 23, 2024

This super-moist Cinnamon Crumb Cake is bursting with warm and comforting flavors. A 4‑Cell Pan Extender easily and effortlessly bakes 4 mini cakes, great for bakeries, bake sales, gifting, and more!

Why You’ll Love Homemade Mini Cakes

Some crumb cake recipes yield a result that’s a bit dry and unsatisfying. You won’t have that issue with this recipe! Thanks to the addition of sour cream, this cake is perfectly moist and tender with a delicious brown sugar crumb topping.

Using a Pan Extender from MFG Tray, you’ll take this crumb cake and split it into four smaller cakes with absolutely no extra hassle! This recipe yields 4 mini cakes that turn out perfectly every time, and each one fits well in a 9x6x2.5-inch box without the fuss of trimming or baking in separate pans.

 

Crumb Cake Ingredients

For the Cinnamon Sugar

  • 1 ½ Cups Dark Brown Sugar
  • 3 Tablespoons of Cinnamon

For the Cake

  • 3 Cups Unsalted Butter (room temperature)
  •  ¼ Cups Light Brown Sugar
  • 1 ½ Cups Granulated Sugar
  • 6 Large Eggs (room temperature)
  • 3 Cups Full Fat Sour Cream (room temperature)
  • 1 ½ Teaspoons Vanilla Extract
  • 6 Cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt

For the Crumb Topping

  • 1 ½ Cups Unsalted Butter (melted)
  • 3 ¾ Cups All Purpose Flour
  • 1 ¼ Cups Dark Brown Sugar
  • 1 ¼ Cups Rolled Oats
  • ¼ Teaspoon Kosher Salt

Tools and Equipment

  • Mixing Bowls – Use a stand mixer or hand mixer if you have one to speed things up.
  • 13”x18” sheet pan
  • Parchment Paper
  • MFG Tray 4-Cell Pan Extender – This handy tool separates any 13×18 pan into 4 smaller ones so you can easily make mini cakes. It’s easy to clean, accommodates common baking temperatures, and ensures perfect proportions without any trimming needed.

How to Make Mini Crumb Cakes

  1. Crumb Cake batter being poured into pan with Pan ExtendersMake the cinnamon sugar mixture by combining 1 ½ cups brown sugar and cinnamon in a bowl. Set aside.
  2. Prepare a 13”x18” pan by adding a layer of parchment paper. Top with the 4-cell Pan Extender and grease well, making sure to get the sides and corners.
  3. In a mixing bowl, beat 2 cups of butter, 2 ¼ cups light brown sugar, and white sugar until fluffy.
  4. Mix in the eggs one at a time.
  5. Beat in the sour cream and vanilla.
  6. In a separate bowl, combine dry ingredients (6 cups of flour, baking powder, and salt).
  7. Add the flour mixture to the wet ingredients in small portions, mixing until combined between each addition.
  8. Divide the batter in half, then spread one half evenly between the 4 cells. Be sure to spread the batter to the edges.
  9. Take the cinnamon sugar mixture and spread it evenly over the batter in all 4 cells.
  10. Top the cinnamon sugar mixture with the other half of the crumb cake batter.
  11. Meanwhile, in another bowl, combine 1 ½ cup of unsalted unsalted butter with rolled oats, 1 ¼ cups dark brown sugar, and flour.
  12. Top the batter with the crumb mixture, evenly dividing between the 4 cells.
  13. Bake for 75 minutes at 350 degrees F, or until a toothpick stuck into the center of the cake comes out clean.

Expert Tips for Making Cinnamon Crumb Cake

  • Allow the cold ingredients like the butter, eggs, and sour cream to come up to room temperature before adding to the batter. This will make it easier to combine them with the other ingredients and lead to a cake with the perfect moist consistency.
  • Finish off the cakes by dusting them with powdered sugar and some more cinnamon. You could also add a simple glaze of milk and powdered sugar, but this cake is plenty sweet without it.
  • Replace the sour cream with yogurt/Greek yogurt if that’s what you have on hand. The flavor difference isn’t noticeable and they’ll still provide the same moist texture.
  • Using the 4-cell Pan Extender is perfect if you sell baked goods or want to make a large quantity of mini cakes to give away as gifts. The finished mini cakes will be approximately 6”x9”x2.5”.
  • Be sure to spread out the batter and even the top to ensure that the cakes are all even.
  • Don’t lift the extender out of the pan too soon—give the cakes a bit of time to cool to ensure they won’t lose their shape or come apart.

 

THE MATERIAL MATTERS

Leading manufacturer of high-strength, glass-reinforced composite containers, trays, boxes, flats and totes for material handling in the metal working, plastics and electronics assembly industries, as well as in food service, confectionery and pharmaceutical processing.

MFG Tray continually develops customized solutions for specific material-handling challenges and applications. Customers are encouraged to contact MFG Tray to discuss any unique handling and design requirements.

 

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