Buttermilk Crumb Cake
Buttermilk Crumb Cake offers a tender, flavorful treat with a buttery crumb topping and a moist, tangy crumb base. Perfect for breakfast, brunch, or dessert, it pairs well with coffee or tea and suits those who enjoy classic, comforting baked goods with a hint of richness.
Ingredients
Instructions
- Mix the flour, sugar, salt, and baking powder with a spoon.
- Add the shortening, egg, buttermilk, and vanilla to the dry ingredients.
- Stir gently until just combined; do not beat.
- Pour the batter into a prepared baking dish.
- Bake at 375°F (190°C) for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you prefer a lighter texture, you can substitute half of the flour with cake flour. To add a bit of spice, try incorporating a teaspoon of cinnamon or nutmeg. This cake is also delicious with a crumb topping made from flour, sugar, and butter, reminiscent of Danish Squares.
Serving Suggestions
Serve the buttermilk crumb cake warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It pairs beautifully with a scoop of Homemade Banana Ice Cream for a delightful dessert. For a brunch spread, consider serving it alongside Ellen'S Broccoli Casserole for a savory contrast.
Storage & Reheating
Store any leftover buttermilk crumb cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Crumb Cake contains roughly 538 calories, with 11g protein, 85g carbohydrates, and 13g fat. It is an excellent source of protein (22% of the Daily Value) and calcium (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 659mg per serving (29% 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 recipe ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just remember to bring it to room temperature before baking. This allows the flavors to meld and can enhance the cake's taste.
What can I substitute for buttermilk?
If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using. This will give you a similar tangy flavor.
Is it possible to freeze this cake?
Absolutely! You can freeze the buttermilk crumb cake after it has cooled completely. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be stored for up to 3 months. Thaw in the refrigerator before serving.
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).