Crumb Cake(Approximately 100 Year Old Recipe)
A classic crumb cake featuring a buttery, crumbly topping and moist cake base, perfect for breakfast or dessert, suited for family gatherings or teatime treats.
Ingredients
Instructions
- Mix brown sugar, butter, and flour to resemble pie dough.
- Remove 1 cup of crumbs and set aside for the topping.
- Dissolve soda in the sour milk or buttermilk.
- Add the egg and salt to the milk mixture.
- Combine the wet ingredients with the remaining crumb mixture to form the batter.
- Pour the batter into a greased cake pan.
- Sprinkle the reserved crumbs on top of the batter.
- Bake in a 350°F oven for 30 minutes.
Tips & Substitutions
To enhance the flavor of your crumb cake, consider adding a teaspoon of vanilla extract to the wet ingredients. If you don't have sour milk or buttermilk, you can easily make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk. For a nutty flavor, try incorporating chopped walnuts or pecans into the crumb mixture.
Serving Suggestions
This crumb cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of icing on top. Serve it with a side of fresh fruit or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of coffee or tea for a comforting afternoon treat.
Storage & Reheating
Store any leftover 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, simply pop individual slices in the microwave for about 15 seconds or warm them in a toaster oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Crumb Cake(Approximately 100 Year Old Recipe) contains roughly 492 calories, with 3g protein, 103g carbohydrates, and 9g fat.
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 use regular milk instead of sour milk or buttermilk?
Yes, you can use regular milk by adding a tablespoon of vinegar or lemon juice to create a buttermilk substitute. Let it sit for about 5 minutes before using it in the recipe. This will provide the necessary acidity for the baking soda to react and help the cake rise.
How can I make the crumbs more flavorful?
To add more flavor to the crumb topping, consider mixing in spices like cinnamon or nutmeg. You can also add a little cocoa powder for a chocolatey twist or mix in some oats for extra texture. Experimenting with different extracts like almond or maple can also elevate the flavor profile.
Is this recipe suitable for freezing?
Yes, this crumb cake freezes well. Wrap it tightly in plastic wrap or foil, then place it in an airtight container or freezer bag. It can be frozen for up to 3 months. To enjoy, thaw it 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).