Crumb Cake(Esther'S)
A tender crumb cake with a sweet, nutty topping and rich cocoa flavor, perfect for breakfast or dessert, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Mix sugar, shortening, cinnamon, flour, and nuts; set aside 1/2 cup for topping.
- Combine the remaining ingredients and mix well with the remaining flour mixture.
- Pour the batter into a greased and floured pan.
- Sprinkle the reserved crumb mixture on top.
- Bake at 350°F for about 30 to 45 minutes until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the crumb topping. If you don't have sour milk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. For added texture, try using chopped walnuts or pecans in the batter. This crumb cake pairs beautifully with Mom'S Sweet Roll Dough for a delightful brunch spread.
Serving Suggestions
Serve this crumb cake warm or at room temperature, ideally with a side of fresh fruit or a dollop of whipped cream. It makes a wonderful breakfast treat or an afternoon snack alongside coffee or tea. For a special occasion, pair it with Aunt Nancy'S Rolls for a delightful variety of baked goods.
Storage & Reheating
To store leftovers, keep the crumb cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. Reheat individual slices in the microwave for about 10-15 seconds, or warm in a preheated oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Crumb Cake(Esther'S) contains roughly 722 calories, with 5g protein, 50g carbohydrates, and 57g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 673mg 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 regular milk instead of sour milk?
Yes, you can substitute regular milk by adding one tablespoon of vinegar or lemon juice to it and letting it sit for about 5 minutes to curdle. This mixture will mimic sour milk and work well in the recipe.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It's important to keep an eye on it during the last few minutes of baking to prevent overcooking.
Can I freeze this crumb cake?
Yes, you can freeze the crumb cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready 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).