Crumb Cake II

Crumb Cake II

14
WALLEN 0

"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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Ingredients

37 m servings 306 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch pan.
  2. In a large bowl, mix flour and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture as crumbs for top of cake.
  3. To the remaining flour mixture stir in the cinnamon, cloves, baking soda and salt. Blend in egg and buttermilk. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.
  4. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Reviews

14
  1. 14 Ratings

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Most helpful positive review

This was a very simple and easy recipe, I thought it was very moist I would make it again.

Most helpful critical review

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 of...

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 of...

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 bu...

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 mont...

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.

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 ...

Love, love this cake - I never use anything but butter. Can t go wrong here.

My daughter loved it. Very fragrant but to me it was more of a spice cake. I just wanted a crumb cake but didnt feel that this was what I was looking for.