Crumb Cake I Recipe -
Crumb Cake I Recipe

Crumb Cake I

Recipe by  

"This cake is also great for the cake part of Pineapple Upside Down Cake; just don't take the 1/2 cup of crumbs out when making Pineapple Upside Down Cake."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake or 2 8 inch rounds Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13 x 9 inch cake pan or two 8 inch round cake pans.
  2. Mix sugar and flour together. With two knives or a pastry blender cut the shortening into the flour and sugar until the mixture resembles coarse crumbs (as if you were making pie dough). Reserve 1/2 cup of this mixture as crumbs for top of cake.
  3. To the remaining flour mixture stir in the baking powder, eggs, milk, and vanilla and mix well. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.
  4. Bake at 350 degrees F (175 degrees C) for about 45 minutes (35 minutes if using two 8 inch round cake pans) or until center of cake springs back when lightly touched or a toothpick inserted in the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2009

This cake is delicious. After reading the one review about not enough crumbs, I kept out an extra 1/4 cup for crumbs. It is moist and am proud to say after 40+ years I finally have a perfect Crumb Cake Recipe!! Thank you!!

Most Helpful Critical Review
Jul 23, 2003

The "cake" part was good, however, the crumb topping needs much improvement. More butter is needed (which I melted instead of crumbled) and I used light brown sugar instead of the white. Be sure to add the cinnamon to taste. (we enjoy a lot more) Also a nice sprinkling of confectioners sugar over the top once it's cooled adds a nice touch.


15 Ratings

Jan 12, 2003

The cake part was too much with not enough crumbs. However slight adjustments would produce a great crumb cake. The cake portion was moist and flavorful. My husband loved it with the adjustments!

Dec 23, 2002

I was not impressed with this crumb cake at all. This is not your typical idea of a crumb cake. It was more like a Shortbread, cake. Although it was tasty, I couldn't bring myself to not add cinnamon - which was how this recipe was written. I would also take up the advice of other reviewers and double the amount of crumb mixture, as 1/2 cup was not nearly enough. Overall, I would say this cake could be used as a good base, with different toppings and the like, but not an excellent crumb case in iteself.

Oct 01, 2010

Other reviewers are correct when they say this cake does not taste or have the texture of a crumb cake. Crumb cakes are nearly always made with buttermilk and baking soda. If you can find a similar recipe and make the adjustments I think you will find a huge difference

May 06, 2003

pretty good, but it didn't taste much like the crumb cakes i'd had before. i made this for a party in my 12th grade english class once we finished our huge research paper. definately no complaints from that crowd (or the teacher).

Jun 29, 2010

This was a great cake! I did make a lot of changes though, not many were necessary, just a matter of I didnt have the right ingredients. I used 3 cups self-rising flour instead of all-purpose and omitted the baking power. Self rising flour contains 1 1/2 tsps baking powder and 1/2 tsp salt per cup, so I also thought about omitting an egg.....and it worked! I only had 2 eggs on hand so I splashed sommore milk in there. I used another tsp of butter with the shortening that I added only to the crumbs. I also added a little cinomman/ sugar mixture to the crumb and a little less to the cake. I only added enough for a hint of flavor to tie it all together, do not make cinomman the main flavor. Overall, great and easy.

Dec 23, 2002

Moist and delicious, we think that it would be a great cake recipe for any ocasion, topping it with your favorite frosting or topping


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  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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