Mini Crumb Cakes (for Cuisinart)
--------------------------------

Makes: nine 4-1/2" crumb cakes (papers from King Arthur Flour Co.)
       -or- about 16-18 extra-large muffins
       -or- two 8"-9" round cakes

NOTE:  above quantities are approximations!

Cake:
1/2 c. (1 stick) unsalted butter or shortening
1-1/4 c. granulated sugar
3 eggs
1-1/2 c. all-purpose flour
1/8 t. baking soda
1/2 t. salt
1/2 c. plain yogurt
2-1/2 t. vanilla
3/4 t. cinnamon
3/4 t. nutmeg
2 t. grated lemon peel

Crumb Topping:
3 T. unsalted butter, cut into cubes
3 t. shortening
3/4 c. all-purpose flour
6-8 T. brown sugar
1/4 t. cinnamon


Preheat oven to 325 degrees Fahrenheit (275 F for convection).
If using crumb cake papers, arrange them on a large cookie sheet.

Combine all of the crumb topping ingredients in a large bowl of
the food processor.  Mix just until crumbly.  Set aside.

In a large food processor bowl, beat together the butter and sugar
until well-blended; add eggs one at a time.  Continue beating until
mixture is somewhat fluffy, about 30 seconds.  Sift together the
flour, baking soda, salt, and cinnamon.  Stir together the yogurt,
vanilla, and lemon peel.  Add dry ingredients and yogurt mixture 
to the butter mixture alternately in two additions, pulsing 3-4 
times after each addition to blend.

Spoon batter evenly into prepared crumb cake cups or pans.  Bake
for about 15 minutes for mini crumb cakes or muffins (slightly
longer if using cake pans), or until they look barely set on top.
Remove them from the oven (leave oven turned on) and *quickly* 
sprinkle evenly with crumb topping.  Return them to the oven and
bake an additional 15-18 minutes for mini crumb cakes or muffins,
slightly longer for larger cakes.  Remove from oven when items
test done with a cake tester.


VARIATION:
Instead of adding it in the middle of baking, you can incorporate
the crumb mixture when the batter is poured into the cups or pans.

In addition, you can achieve a nice layered effect by pouring part
of the batter into the cups or pans, then part of the crumb topping,
and repeating with another layer of batter and finishing with the
topping.  You will have to double the recipe for the crumb topping
if you use this method, or you can use the variation below for a
slightly different topping.

VARIATION ON CRUMB TOPPING MIXTURE:

1-1/4 c. all-purpose flour
1 c. brown sugar
1/4 t. salt
1/3 c. unsalted butter or shortening
1/4 t. cinnamon