Recipe by WALLEN
"This is a moist, not-too-sweet cake with a butter crumb topping. My mother in law gave me the recipe when I became a bride 44 years ago."
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1 1/2 cups
egg, lightly beaten
This was a very simple and easy recipe, I thought it was very moist I would make it again.
This recipe was easy to follow and quick to make. But definitely more crumb topping needs to be saved for the yummy part of the cake! over all, it was just okay. not the best stuff to show off though.
I made this crumb cake this morning and by bed time there was only 1/4 of it left. My family thought it was delectible. I did make a few alterations. I used 2 eggs, and since I didn't have buttermilk I used regular milk. I also added 1/2 cup brown sugar to the mix for the crumb topping. Oh, I added a sprinkle of Tastefully Simple Mulling Spice too! I am sure this will be enjoyed by our family for years to come!
so damn good. i really loved it
A wonderful easy tastee crumb cake. Goes very well with a fresh ground bold cup of coffee. I like lots of nummy topping, I added half again the butter and sugars on top. Will be a once a month treat, at least.
very moist and delicious. i exchanged cloves for allspice and added to the crumb topping about 2tbs shredded coconut and maybe a scant tbs of brown sugar. truly delightful cake.
Love, love this cake - I never use anything but butter. Can t go wrong here.
Maybe I shouldn't have done this here but didn't want to go buy buttermilk so instead I soured regular milk with lemon, accordingly.
The texture came out more like a sponge cake than a crumb cake. The topping looked almost raw even though the cake itself was completely done. I just don't quite get it.
* Percent Daily Values are based on a 2,000 calorie diet.
Crumb Cake II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 114
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