Food on Friday – Butter Scrumshus Cake


Butter Scrumshus Cake is something I have grown up with.  Made in a cookie sheet, it is a perfect dessert to make for a house full of kids in that the pieces are small (only one layer) and there are alot of them!!

Here is the recipe from the family cookbook Mom made us.

And here are the ingredients (all the boys wanted in on this picture).

Chip forgot to take the butter out earlier in the day when we reminded him, so he got stuck having to cream the not so soft butter with the cream cheese.  He did a pretty good job.

We put Markus on the crumb production.  He did a good job packing his brown sugar to add to the flour. . .

which he then blended together.

In the meantime, Chip had added the sugar to the cheese and butter mixture and Vash was breaking the eggs to be creamed into the batter.

Starting to look good.

Then he added the vanilla . . .

And then the dry ingredients.  (Vash held the bowl to keep it steady for Chip – good man.)

Markus started cutting in the butter to make the crumb topping with the pastry cutter thingy (yes, here you learn all those technical terms the top chefs use 🙂 )

Remember – room temperature butter for the batter but cold butter to make the crumbs.

Jesse jumped in to grease the cookie sheet (brand new – All-Clad – be still my beating heart!!)

We usually use some leftover butter in its paper to grease the pans.  There always seems to be that square of butter that was left over from some recipe in the frig that is waiting to be used.

And yes, you will usually see spray bottles of cleaner in our kitchen.  One of our dogs – Legolas – is a wee bit neurotic and has a bad habit of marking the corner of our refrigerator – Sigh – so paper towels and cleaning supplies are usually easily found in the kitchen.  He’s 8 or 9 years old now and is not going to change his ways – so we just clean up after him.  I just felt I had to explain that.

Back to the recipe.

Vash helped me poor the cake batter that he and Chip made into the cookie sheet.

And then we did our best to spread it evenly across the cookie sheet.

The boys took turns sprinkling first the crumbs on the top . . .

and then the nuts.

And there you have it . . .

or at least half of it . . .

It was half gone before I could even grab the camera.

These boys are serious about their butter scrumshus cake!

The cream cheese in the batter gives this cake more richness and flavor than just a yellow cake and the nuts give it additional flavor.  We used pecans this time because that was what was in the frig – but any chopped nut will work.

I hope you like it.  I have the recipe for Gypsy soup ready to roll but we might bump that to show you how we do a Thanksgiving around here next week.  We will start cooking on Tuesday for dinner on Thursday.  Good thing I have alot of trained helpers around here. 🙂

Hope you enjoy!

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About Shelly R.

I am a Mother, a daughter, a sister, a wife, an attorney, a crafter and the granddaughter of an amazing woman - my Polish Grandmother. My Grandmother gave me so much, through her love and her patience, her sayings and her time teaching me how to craft and to give to others, that it seemed fitting to share some of that wisdom, to tell some of her story, and to chat about life and crafts in a way that would be a testament to what she gave me.
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4 Responses to Food on Friday – Butter Scrumshus Cake

  1. Karen says:

    It is so nice to see children making a family recipe…carrying on a tradition.

  2. Shelly R. says:

    Thanks – I am trying to teach them the basics of cooking and the love of it. They are much more open to trying new things when they have made it themselves – and they love the fact that we document it for the blog so they can look at it later and feel good about what they did. My 9 year old is learning about family traditions in school so he could really relate that to how we cook at home. Though I will say that they like trying to make new things that we find in magazines too. Its just great – at this age they want to do everything.

  3. pentalia says:

    What a wonderful recipe! I will be trying this one… with egg replacer. And I see you are using King Arthur flour. Once I tried it, I never went back to anything else.

  4. Shelly R. says:

    Same here. I prefer whole wheat but for baking it just change the consistency too much so I turn to my King Arthur. I was able to comment on your blog this week (loved the directions on the cards). I just have to use my wordpress address but you know its me 🙂 . I just came back from 3 hours of spinning. I’m starting to get better at it. Thank heavens!!

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