Breakfast Crumb Cake
A hearty breakfast crumb cake featuring a tender batter topped with sweet, cinnamon-spiced crumbs, perfect for a comforting morning treat or brunch gathering.
Ingredients
Instructions
- Sift together the flour, sugar, salt, and cream of tartar. Blend in the oleo until the mixture resembles pie dough.
- Remove 3/4 cup of the crumb mixture for the topping.
- In a separate bowl, beat the eggs slightly and add them alternately with 1 cup of buttermilk to the flour mixture, blending until smooth.
- Dissolve the baking soda in 1/4 cup of buttermilk and add it to the batter.
- Stir in the vanilla and mix well.
- Divide the batter into three greased and floured 7-inch pie pans.
- Sprinkle the reserved crumbs on top of each batter portion.
- Sprinkle with cinnamon.
- Bake at 400°F (200°C) for 30 to 35 minutes until golden and set.
Tips & Substitutions
To achieve a lighter crumb cake, ensure that your butter or oleo is at room temperature before blending. You can substitute the buttermilk with yogurt mixed with a little water or use a non-dairy milk alternative with vinegar to mimic the acidity. Adding a pinch of nutmeg alongside the cinnamon can enhance the flavor profile beautifully.
Serving Suggestions
This crumb cake is delightful when served warm with a drizzle of glaze or a dusting of powdered sugar. Pair it with fresh fruit, such as strawberries or blueberries, or a dollop of whipped cream for a decadent breakfast. It also makes a great companion to coffee or tea, perfect for a brunch setting alongside Egg Sandwiches or more traditional American recipes.
Storage & Reheating
Store any leftover crumb cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for 15-20 seconds or warm in an oven preheated to 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Breakfast Crumb Cake contains roughly 101 calories, with 3g protein, 14g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1438mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this crumb cake ahead of time?
Yes, you can prepare the crumb cake a day in advance. Simply bake it, let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. This allows the flavors to meld and can make for a moist cake when served.
What can I use instead of oleo?
If you don't have oleo, you can substitute it with equal parts unsalted butter or coconut oil. Both alternatives will provide a similar richness to the cake, although the flavor may differ slightly depending on your choice.
Can I freeze the crumb cake?
Yes, you can freeze the crumb cake. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. To serve, let it thaw in the refrigerator overnight and reheat as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).