Crumb Cake(Frances Zweighaft)
Crumb cake features a tender cake base topped with a crunchy cinnamon-spiced crumb topping, making it a perfect treat for breakfast, brunch, or dessert for any occasion.
Ingredients
Instructions
- Combine the flour, baking powder, sugar, and 1 cup of crumbs; set aside 1 cup of these crumbs and mix with cinnamon.
- Add to the remaining mixture alternately 1 cup of milk, beaten eggs, and vanilla; stir in, do not beat.
- Spread the batter in a shallow, greased 9 1/2 x 11-inch glass pan.
- Sprinkle the top with the cinnamon-spiced crumbs.
- Bake at 325°F for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
When making the crumb topping, consider adding chopped nuts or oats for added texture. If you prefer a less sweet cake, reduce the sugar by a third. For a dairy-free version, substitute the milk with almond or soy milk and use a plant-based butter alternative. Keep an eye on baking time, as ovens can vary in temperature.
Serving Suggestions
This crumb cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a complete breakfast or brunch spread, serve alongside Rich Whipped Potatoes or fresh fruit. A cup of coffee or tea makes the perfect beverage pairing for a cozy afternoon snack.
Storage & Reheating
To store leftovers, cover the crumb cake tightly with plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Crumb Cake(Frances Zweighaft) contains roughly 325 calories, with 4g protein, 46g carbohydrates, and 3g fat. It is a good source of calcium (15% of the Daily Value) and iron (13% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain a lighter texture, consider using half whole wheat and half all-purpose flour.
What should I do if I don't have cinnamon?
If you don't have cinnamon, you can substitute it with nutmeg or a pumpkin spice blend for a different flavor profile. Alternatively, leave it out entirely for a more straightforward crumb cake.
Can I freeze this crumb cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight 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).