Serious Eats - seriouseats.com
Cakespy: Crumb Cake Shake
[Photographs and original illustrations: Cakespy]
Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
It's a new year, and some of you might be trying to think of ways to eat healthier.
And on a completely unrelated note, I would like to introduce you to the Crumb Cake Shake.
The inspiration for this shake comes from a coffee cake shake known as the "Mother Futcher" from Tradewinds Cafe of Portland, Maine, famously consumed by Adam Richman on Man Vs. Food. As soon as I saw this frozen treat, I knew I had to make my own version.
Combining two of the world's most perfect foods—crumb cake and ice cream, mixed with a dash of cream for good measure—this shake is an absolute dream, especially when served with a crumb cake wedge as garnish.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website.
Cakespy: Crumb Cake Shake
About This Recipe
| Yield: | 1 |
| Active time: | 2 minutes |
| Total time: | 2 minutes |
| Special equipment: | blender |
Ingredients
- 1 large slice crumb cake
- 2 large scoops ice cream (I used caramel butter pecan)
- 1/4 cup heavy cream
- Extra wedge crumb cake, for garnish (optional)
Procedures
-
1
Place crumb cake slice, ice cream, and heavy cream in blender. Blend on high until smooth, 10 to 20 seconds. Add more cream or milk if thinner shake is desired; add more ice cream if you'd like a thicker shake.
-
2
Pour into tall glass to serve. If desired, garnish with an extra wedge of crumb cake on rim of glass.
Comments