Grandma Bigler'S Crumb Cake
A classic crumb cake featuring a tender base topped with a buttery cinnamon streusel, perfect for breakfast or dessert, appealing to those who love sweet, comforting baked treats.
Ingredients
Instructions
- Mix flour, sugar, and shortening; set aside 1/2 cup for crumbs.
- Add milk and baking powder to remaining mixture; stir until smooth.
- Pour batter into two greased and floured 9-inch round pans.
- Spread the reserved crumb mixture on top of each batter and sprinkle with cinnamon.
- Bake at 375°F until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a fluffier crumb cake, sift the flour and baking powder together before mixing. If you prefer a richer flavor, consider substituting half of the shortening with butter. You can also add vanilla extract to the batter for added depth. To enhance the crumbs, mix in some chopped nuts or chocolate chips for a delightful twist.
Serving Suggestions
Serve warm, dusted with powdered sugar for a beautiful presentation. This crumb cake pairs beautifully with coffee or tea for a delightful afternoon treat. For a more indulgent dessert, serve with a scoop of vanilla ice cream or alongside Aunt Geraldine'S Caramel Icing for a sweet finish.
Storage & Reheating
Store leftover crumb cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Bigler'S Crumb Cake contains roughly 276 calories, with 5g protein, 41g carbohydrates, and 11g fat. It is a good source of vitamin C (16% of the Daily Value), iron (13% of the Daily Value), and protein (10% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 texture. To maintain moisture, consider adding a bit more milk or using a blend of both flours.
What can I do if my batter is too thick?
If your batter is too thick, try adding a tablespoon of milk at a time until you reach the desired consistency. It's important not to overmix to keep the cake light and fluffy.
How can I make this crumb cake gluten-free?
To make this crumb cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the baking powder you use is also gluten-free. The texture may vary slightly, but it should still be delicious!
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).