Glazed Drumstick Crumb Cake has a vanilla cake base, chocolate peanut streusel, vanilla ice cream glaze, chocolate coating, topped with nuts.
I made Glazed Drumstick Crumb Cake for day three of Summer Dessert Week.
I’m actually surprised I never made this before.
Because if you read this blog on a regular basis you know that I love crumb cake.
And I love Drumstick.
I have tons of recipes for crumb cake.
Tons of recipes with a drumstick theme.
But never have I combined the two until now.
These definitely have a few steps but none of it is difficult…just time consuming.
The cake itself is a vanilla bean cake with a layer of diced peanuts, crushed sugar cone, and milk chocolate chips.
It’s topped with a buttery traditional crumb cake top that has crushed sugar cone and peanuts in it.
Then it’s glazed in a vanilla ice cream glaze.
Covered in a chocolate coating.
And sprinkles with more peanuts and sugar cone piece.
As you can imagine it’s yummy.
Ingredient Highlights:
- Cake flour: I use cake flour in my crumb cake recipes. You can use all-purpose flour for the cake batter (though I still recommend cake flour) but I HIGHLY suggest you use cake flour for the crumb topping.
- Butter: I use unsalted butter in my baking unless otherwise noted.
- Eggs: Use large eggs, at room temperature.
- Pure Vanilla Extract: I always use Rodelle vanilla. They are by far my favorite vanilla.
- Sour Cream: Use full fat sour cream, at room temperature. If you don’t have that you can use full fat Greek yogurt or full fat buttermilk.
- Buttermilk: Do your best to find FULL fat buttermilk as it works best in this recipe.
- Vanilla Ice Cream: Use your favorite vanilla ice cream.
- Milk Chocolate Chips: You can use whatever chocolate you want but I prefer milk chocolate for these loaves.
- Peanuts: I used salted peanut pieces for mine but you can use unsalted. I just like the salty sweet combo.
- Sugar Cones: The Drumstick ice cream cones use sugar cones so that is what I went with. You can use crushed waffle cones as well.
Tips for a Successful Crumb Cake:
- Make sure to measure your flour correctly and level off using a knife. Crumb cake has a tendency to get dry so you want to make sure you are using the exact amount of flour.
- Do not over mix the crumb topping, or it may become paste-like in texture. You want there to be some crumbly texture to the topping.
- Ensure that the baking soda and baking powder are fresh and haven’t expired. One of the main reasons that cakes don’t rise and become dense is because the baking soda and powder have expired.
- Bring all the ingredients to room temperature so they mix quickly and easily.
- I like to do the bigger pieces of crumb on the outer rim of the cakes and sprinkle the smaller crumb towards the center. Since the center usually bakes up last I don’t want to weigh it down with bigger crumb pieces.
- Frequently Asked Questions:
- Do I have to use cake flour? Yes. To get the desired texture you really do need the cake flour.
- What size mini pans do you use? I used 5-3/4 by 3-1/4 by 2-1/4-Inch.
- Can I make this a full size loaf? Yes, but the time it takes to bake will increase by 10-15 minutes. I would start checking for doneness around the 40 minute mark.
- Can I freeze the loaves? Yes. But if you are freezing them you will not want to put the icing on until you go to eat them.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Crumb Cake Recipes?
Strawberry Lemonade Crumb Cake
Glazed Drumstick Crumb Cake
Ingredients
- For the Crumb:
- 2/3 cup granulated sugar
- ¼ tsp. salt
- 8 TBSP unsalted butter, melted and then slightly cooled
- 1 ¾ cup cake flour
- 3 TBSP diced peanuts
- 3 TBSP finely crushed sugar cone
- For the Streusel:
- 1/4 cup diced peanuts
- 1/4 cup finely crushed sugar cone
- 1/4 cup milk chocolate chips
- For the Cake Batter:
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup sour cream
- 1 TBSP vanilla bean paste
- 2 ½ cups cake flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- Pinch of salt
- For the Vanilla Ice Cream Glaze:
- 3/4 cup melted vanilla bean ice cream
- 1/2 cup melted butter
- 3 cups powdered sugar
- For the Chocolate Coating:
- 12 ounces semisweet chocolate chips
- 3 TBSP melted butter or vegetable oil
Instructions
- For the Streusel:
- Mix together the peanuts, sugar cone, and milk chocolate chips. Set aside.
- For the Cake Batter:
- Preheat oven to 325F.
- Spray baking spray in 6 mini loaf pans. Set aside.
- Using a stand mixer with a paddle attachment cream together the butter and sugar until light and fluffy, about 3 minutes.
- In a separate bowl add the buttermilk, sour cream, vanilla bean paste, and eggs and whisk until fully combined.
- In another bowl add flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients, then wet, then dry, then wet, and finish with dry.
- Mix on low until fully combined. Be careful to not over-mix.
- Using a regular size ice cream scoop evenly distribute half the batter among the six pans.
- Divide the streusel equally (best you can) and sprinkle on top of the batter.
- Distribute the remaining batter on top of the filling layer.
- Evenly divide crumb topping (as evenly as you can) over top of the batter.
- Bake for 30-35 minutes depending on your oven. Three of mine took 35 and one did end up taking 40 because it had the most filling in it. The other two took 30 minutes. If you are better at evenly distributing than I am you should have the same bake times. 🙂
- Check by using a wooden skewer or knife to see if it comes out clean.
- For the Vanilla Ice Cream Glaze:
- Simply whisk together the melted ice cream, butter, and powdered sugar in a medium bowl until smooth.
- When cakes are cool pour glaze over the top of them.
- For the Chocolate Coating:
- Combine chocolate and butter/oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth.
- Divide the chocolate coating among the 6 pans. Leave some of the vanilla glaze showing.
- Sprinkle with diced peanuts and sugar cone if desired.
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.
Check out today’s recipes:
Sno-Cone Cupcakes from Hezzi-D’s Recipes Box
Cherry Crisp from A Day in the Life on the Farm
Easy Lemon Berry Puff Pastry Cups from Jolene’s Recipe Journal
Peach Streusel Cake from Karen’s Kitchen Stories
Banana Split Pudding Parfait in a Jar from Blogghetti
Glazed Drumstick Crumb Cake from Sweet ReciPEAs
Frozen S’Mores from Cheese Curd In Paradise
Chocolate Chip Brookie from Jen Around the World
Air Fryer Caramelized Pineapple Foster from For the Love of Food
No-Bake Peaches and Cream Dessert Lasagna from The Spiffy Cookie
Summer Fruit Salad from Our Good Life
Cheryl Newton says
Not sure I will ever make this because I’m basically a lazy cook/baker. However, I have added it to my collection (old-school binders!) because I am so thankful for your creativity! Sometimes when checking the recipe blogs I follow, I will see virtually the same recipe in 3 or 4 that day. (I’ve commented to this effect previously.) You are a next-level recipe blogger and should be recognized as such by all of humanity! There should be some sort of badge next to your header.
Peabody says
Awww, thank you. And yes, my recipe feed on Instagram is pretty much the same recipe over and over.