Grandma'S Crumb Cake
Grandma's Crumb Cake features a tender base topped with a buttery cinnamon crumb topping, perfect for breakfast or dessert, appealing to those who love sweet, comforting baked goods.
Ingredients
Instructions
- In a large mixing bowl, mix together 2 cups flour, 1/2 cup oleo or butter, 1 1/2 cups sugar, and 1 teaspoon cinnamon until coarse crumbs form.
- Remove and set aside 3/4 cup of the crumbs for topping.
- To the remaining crumbs, add 1 egg, 1 cup milk, and 1 teaspoon baking soda.
- Beat vigorously until well mixed.
- Pour the batter into a greased 13 x 9-inch pan.
- Sprinkle the reserved 3/4 cup crumbs evenly over the batter.
- Bake in a preheated 350°F oven for 35 to 40 minutes or until done.
- Serve warm or cold; it stays fresh for 3 to 4 days.
Tips & Substitutions
For a richer flavor, use unsalted butter instead of oleo. If you want a nutty taste, consider adding 1/2 cup of chopped walnuts or pecans to the crumb mixture. You can substitute almond milk for a dairy-free version. Ensure that the milk is at room temperature for better incorporation into the batter.
Serving Suggestions
Serve this crumb cake with a dusting of powdered sugar for a delightful presentation. It pairs beautifully with coffee or tea, making it perfect for brunch or an afternoon snack. Consider serving with a side of fresh fruit or a scoop of vanilla ice cream for an indulgent treat.
Storage & Reheating
Store any leftover crumb cake in an airtight container at room temperature for up to 4 days. To reheat, place individual pieces in the microwave for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Crumb Cake contains roughly 217 calories, with 5g protein, 44g carbohydrates, and 3g fat. It is a good source of vitamin C (16% of the Daily Value), protein (10% of the Daily Value), and iron (10% 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 half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that it may alter the texture slightly, making it denser. You might also want to increase the liquid a bit to compensate.
Is there a way to make this recipe gluten-free?
Absolutely! You can use a 1:1 gluten-free baking flour blend in place of regular flour. Make sure it contains xanthan gum or add a 1/2 teaspoon to help with structure. The cake should retain a similar texture while being gluten-free.
What can I do if I don’t have cinnamon?
If you don't have cinnamon, you can substitute it with nutmeg or pumpkin spice for a different flavor profile. Alternatively, you can omit the spice entirely, though it will change the overall taste. The cake will still be delicious without it.
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).