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I chopped both pound cake loaves into big chunks, and pulverized them into cake crumbs using the food processor. Not being one to waste food, I decided to come up with a few different uses for the leftover cake crumbs. You can use these techniques with any flavor of cake crumbs – just adjust your flavors accordingly. 1.
The cookies will take on a subtle flavor of the cake crumbs you are using – and are fantastic with a few mix-ins that you can choose depending on the flavor. Here’s the recipe: Mix 1/2 c. unsalted butter (softened), 1/2 c. sugar, 1/2 c. brown sugar, 1 egg, 1 tsp. vanilla/lemon/or almond extract, and 1/2 tsp. salt until thoroughly combined.
For the Cake Crumb Muffin recipe: sift 2 1/2 c. flour with 2 tsp. baking powder and 1 tsp. salt. Mix 1 c. sugar, 1/2 c. oil, 1 c. yogurt, 1 egg, 1 tsp. vanilla (or lemon or almond) extract, and 2 c. cake crumbs. Mix the wet ingredients into the dry, and then add about 1 to 2 cups of blueberries, diced apple, chocolate chips… whatever.
Use any frosting that doesn’t have crumb bits in it to make frosting cookies. If the cake is burnt, scrape off the top burnt part before using the overbaked cake for other recipes. If the cake is dry, don’t worry about it at all.
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