Cakespy: Crumb Cake Shake

Cakespy

Quirky, cute, sometimes controversial, always delicious recipes from Jessie Oleson.

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.

  • Yield:1
  • Active time: 2 minutes
  • Total time:2 minutes

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)

Directions

  1. 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. 2.

    Pour into tall glass to serve. If desired, garnish with an extra wedge of crumb cake on rim of glass.