Grandma'S Crumbcake
Grandma's Crumbcake features a sweet, buttery crumb topping with a moist cake base, perfect for family gatherings or comforting desserts with rich flavors and a nostalgic touch.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Grease and flour a 9 x 13-inch baking pan.
- In a bowl, blend the brown sugar, white sugar, sifted flour, and shortening until crumbly.
- Set aside 1 cup of this mixture for the topping.
- In another bowl, mix sour milk (with 1 tablespoon vinegar), eggs, vanilla, salt, and baking soda until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared pan.
- Sprinkle the reserved crumb mixture evenly over the batter.
- Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar to regular milk. Ensure you sift the flour to avoid lumps for a smoother batter. To enhance the crumb topping, add a pinch of cinnamon or nutmeg. This cake can also be made with whole wheat flour for a healthier twist.
Serving Suggestions
This crumb cake is delightful on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea, making it a perfect accompaniment for brunch or dessert. For a fun twist, try serving it alongside the 'Super Good Dessert' for a sweet treat platter.
Storage & Reheating
Store any leftover crumb cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Crumbcake contains roughly 467 calories, with 1g protein, 15g carbohydrates, and 41g fat. Note that it is relatively high in sodium, at 599mg per serving (26% 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 use regular milk, but to mimic the acidity of sour milk, add 1 tablespoon of vinegar to the milk and let it sit for about 5 minutes before using. This will help achieve a similar tangy flavor that enhances the overall taste of the cake.
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. Additionally, the edges of the cake should start to pull away from the sides of the pan. Keep an eye on it to avoid overbaking, which can dry out the cake.
Can I freeze the crumb cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. To enjoy, simply thaw it in the refrigerator overnight and reheat it in the oven or microwave 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).