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Crumb Cake II

Crumb Cake II

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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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

JDBEAR01
17
1/10/2004

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

JANYMEOW
11
1/10/2004

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.

minimomster
8
5/12/2007

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!