GRANDMA'S CRUMB CAKE CUPCAKES (OR CAKE)
This is a recipe my grandmother made all the time. I didn't like raisins, so she always made half without. Was I spoiled, or what? Like many of her old recipes that I have found, she didn't have instructions, just ingredients. (she used a wood stove to cook until I was in junior high (1960s), so many of her recipes just said bake in a hot oven, etc.) I tend to write down ingredients but no directions myself! NOTE: See step #8 for directions on baking as an oblong cake.
Provided by Outta Here
Categories Breads
Time 35m
Yield 20 cupcakes
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350°F.
- Line muffin tins or cupcake tins with paper cupcake liners.
- With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
- Add remaining ingredients to flour mixture and stir until just mixed.
- Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops.
- Bake 20-25 minutes.
- Cool on wire rack.
- To make a cake, pour batter into a greased and floured oblong baking pan and top with reserved crumbs. Bake as above.
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Julissa
[email protected]I'm so glad I found this recipe. These cupcakes are delicious and they're so easy to make. I've already made them twice and I'm sure I'll be making them again and again.
Bikram
[email protected]These cupcakes are amazing! I love the crumb topping. It's so crunchy and flavorful. The cake itself is also very moist and fluffy. I would definitely recommend this recipe.
Munna Ahmed
[email protected]I'm not a huge fan of crumb cakes, but these cupcakes were really good. The crumb topping was perfectly crunchy and the cake itself was moist and flavorful. I would definitely make them again.
Kator Samuel
[email protected]These cupcakes are so easy to make and they're always a crowd-pleaser. I love that you can use any kind of fruit you like. I've made them with blueberries, raspberries, and strawberries. They're all delicious.
Gbenga Bada
[email protected]I made these cupcakes for a party and they were a huge hit! Everyone loved them. I will definitely be making them again.
Kareem Panwar
[email protected]These cupcakes are so good! I love the combination of the moist cake and the crunchy crumb topping. I also love that you can make them with any kind of fruit. I've made them with blueberries, raspberries, and strawberries. They're all delicious.
Maman Baby
[email protected]I'm a professional baker and I was very impressed with this recipe. The cupcakes were moist and flavorful, and the crumb topping was perfectly crunchy. I made a few changes to the recipe, such as using buttermilk instead of milk and adding a teaspoon
NANA BONSU
[email protected]This recipe is a disaster! The cupcakes were dry and crumbly, and the crumb topping was hard as a rock. I followed the recipe exactly, so I'm not sure what went wrong. I won't be making this recipe again.
Makayla Richardson
[email protected]These cupcakes are amazing! The crumb topping is so crunchy and flavorful, and the cake itself is moist and fluffy. I love that you can use any kind of fruit you like. I made them with raspberries and they were delicious. I will definitely be making
Charles Loxius
[email protected]I'm not much of a baker, but these cupcakes were surprisingly easy to make. I followed the recipe exactly and they turned out perfectly. The crumb topping was especially delicious. I will definitely be making these cupcakes again.
Mayleen L S
[email protected]This recipe is a keeper! The cupcakes were moist and fluffy, with a delicious crumb topping. I used fresh blueberries and they added a nice pop of flavor. I also loved that the recipe wasn't too sweet, so I could really taste the butter and vanilla.
Kay Schirmer
[email protected]My grandma used to make this crumb cake all the time when I was a kid. It's so nostalgic and delicious, and these cupcakes are just as good as the original. The crumb topping is perfectly crunchy and sweet, and the cake itself is moist and flavorful.