Crumb Cake(Coffee Cake)
A moist coffee cake with a cinnamon-sugar crumb topping and sweet raisins, perfect for breakfast or tea time, appealing to those who enjoy flavorful, homemade baked treats.
Ingredients
Instructions
- Combine sugar, flour, baking soda, baking powder, salt, cinnamon, and chopped raisins in a bowl.
- Set aside 1/2 cup of the dry mixture for topping.
- Add sour milk and shortening to the remaining dry ingredients; mix until well combined.
- Pour the batter into a greased baking pan.
- Sprinkle the reserved 1/2 cup dry mixture over the top of the batter.
- Bake at 350°F for about 35 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter crumb cake, consider using Greek yogurt instead of sour milk. If you don’t have shortening, unsalted butter works as a great substitute. Make sure to mix the dry ingredients thoroughly to ensure even distribution of flavors. Adding a handful of chopped nuts can enhance the texture and flavor, complementing the raisins beautifully.
Serving Suggestions
This crumb cake is perfect for breakfast or as an afternoon snack with a cup of coffee or tea. Serve it warm for an extra cozy experience. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Consider serving alongside a fresh fruit salad for a refreshing contrast.
Storage & Reheating
To store leftovers, wrap the crumb cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days or refrigerated for up to a week. When ready to enjoy, reheat individual slices in the microwave for about 10-15 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Crumb Cake(Coffee Cake) contains roughly 341 calories, with 8g protein, 77g carbohydrates, and 1g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 664mg 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 use different types of milk for this recipe?
Yes, you can substitute sour milk with buttermilk or regular milk mixed with a tablespoon of vinegar or lemon juice. This will provide the necessary acidity for the baking soda to work effectively, ensuring a light and fluffy cake.
What can I use instead of raisins?
If you prefer, you can substitute the raisins with other dried fruits like cranberries, chopped apricots, or even chocolate chips for a different twist. Each will add a unique flavor profile to the cake, making it versatile and customizable.
How can I make this cake gluten-free?
To adapt this crumb cake recipe for gluten-free diets, replace the plain flour with a gluten-free all-purpose flour blend. Ensure it contains xanthan gum for proper texture. This substitution will maintain the cake's integrity while accommodating gluten sensitivities.
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).