Crumb Cake I

Crumb Cake I

10

"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

1 h 10 m servings 212 cals
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Original recipe yields 24 servings

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Nutrition

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

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). 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.

Reviews

10
  1. 15 Ratings

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Most helpful positive review

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 C...

Most helpful critical review

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...

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...

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 C...

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!

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 cin...

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 s...

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 compla...

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 an...

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

Thia crumb cake is very moist and most of all if you would add a cup of choclate chips mmmmmmmmm very good