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Aunt Lillian's Crumb Cake

By: Rose Gearheard

"MY AUNT LILLIAN made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon"

Rate/Review | Read Reviews (36)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 9 servings

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1/2 cup sugar
1/4 cup chopped walnuts
2 tablespoons flaked coconut
2 teaspoons ground cinnamon

Directions

In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add the sour cream and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan.
Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.