Best 4 Old Fashioned Crumb Cake Recipes
If you're in search of a classic dessert that brings back nostalgic memories, look no further than old fashioned crumb cake. This timeless treat has been a staple in kitchens for generations, loved for its tender crumb, sweet and tangy filling, and irresistible streusel topping. Whether you prefer a simple version or one with added flavors like nuts, fruits, or spices, there's an old fashioned crumb cake recipe out there to suit every taste. This article will guide you through the key steps and ingredients needed to create the perfect crumb cake, ensuring a delightful and comforting experience with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
OLD FASHIONED CRUMB CAKE
A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.
Provided by WALLEN
Categories Desserts Cakes Coffee Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
- Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
- To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
- Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g
OLD FASHIONED CRUMB CAKE
Make and share this Old Fashioned Crumb Cake recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Breads
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375F and grease an 8" baking pan; line pan with parchment paper and lightly oil.
- Mix shortening, sugar, and 2 cups of flours until it is crumbly and fine.
- Reserve 3/4 of this mixture and set off to side.
- Sift the rest of the flour and add to it the baking powder, cinnamon, and salt.
- Combine the crumb mixture.
- Add the egg and milk, mixing well.
- Pour into prepared pan.
- Take the reserved crumbs and sprinkle it on top of the cake.
- Bake in oven for 35 - 40 minutes.
OLD FASHIONED CRUMB CAKE
Steps:
- Sift together flour, salt and 1/2 tsp. cinnamon into large bowl. Add brown and granulated sugars and oil. Mix at medium speed with electric mixer or with spoon until well blended and fluffy. Measure out 3/4 cup of this mixture for topping and add nuts, remaining 1 tsp. cinnamon and nutmeg. Add soda, baking powder, egg and buttermilk to remaining flour mixture and stir until smooth. Turn into a well greased 9x13 inch baking pan and level top. Sprinkle with topping mixture and press in lightly with the back of a spoon. Bake at 350 deg. 30 to 35 minutes or until the top springs back when touched lightly. Cut into squares and serve warm with butter or margarine. Any leftover crumb cake can be wrapped in foil and reheated in a moderate oven or sliced to serve cold.
OLD-FASHIONED CRUMB CAKE
Steps:
- 1. NOTE: To make sour milk, add 1 teaspoon white vinegar to 1 cup milk.
- 2. Blend flour, butter and cinnamon until mixture resembles cornmeal. Reserve 1 cup flour mixture for top.
- 3. Add sugar, nutmeg, salt, egg, sour milk and baking soda; blend slowly.
- 4. Pour into greased 9-inch square baking dish.
- 5. Sprinkle reserved crumb mixture on top.
- 6. Bake at 350 for 30 minutes, or until straw inserted in center comes out clean.
Old-Fashioned Sourdough Discard:
- Use room temperature sourdough discard. If your discard is cold, warm it up by microwaving it for 10-15 seconds, stirring between. - Consider the hydration of your discard. If it's too wet, add a little extra bread or oat bran until a soft, shapeable loaf forms. - If you don't have bread or oat bran, you can use regular whole-wheat or all-purpose. - The crumb of this cake is very soft and has a pretty short lifespan due to the use of sourdough discard. Make sure to cover it tightly and enjoy it on the day of making.Old-Fashioned Sourdough Discard Cake:
- Use room temperature sourdough. A cool sourdough will make the cake batter uneven and textured. - The recipe depends on the batter being fairly thick to bake properly. If you use very wet sourdough discard, consider adding extra bread/oatmeal bran to help the batter firm up. - If the batter is too thin, it won't bake evenly and might give you a gooey center. - Baking time may vary depending on factors such as your pan size, how hot your stove is, and how wet your sourdough discard is. A properly baked loaf will have a golden-to-dark brown crust and the toothpick, when poked into the center, will come out with just a few crumbs attached. - A big plus to using sourdough discard is that this recipe can be made mostly from pantry staples. This recipe is very easy to make with no complex techniques. - This cake is best enjoyed on the day it is made. However, any leftover cake can be stored in an airtight container for a few days. - If you want to up the nutritional value of this cake and make it a healthier option, feel free to throw in some raisins, walnuts, or any other fillings.Conclusion:
These two old-fashioned crumb cake and sourdough discard cake are great treats to make at home and enjoy with your family and friends. They are both easy to make and have a delicious, moist crumb. The cake is very flavorful, particularly the sourdough version. The crumb cake is perfect for a quick and easy breakfast or dessert, while the sourdough version makes a great lunchbox treat or picnic food.
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