Indiana Crumb Cake
A rich, crumb-topped cake with a buttery and sweet brown sugar flavor, perfect for dessert or coffee gatherings, offering a nostalgic Midwest treat.
Ingredients
Instructions
- Combine brown sugar, melted butter, and flour in a bowl.
- Remove 1 cup of the mixture and set aside for topping.
- Add vanilla, salt, egg, baking soda, and sour milk to the remaining mixture and stir well.
- Pour the batter into a buttered pan.
- Sprinkle the reserved 1 cup of mixture on top of the batter.
- Bake at 350 degrees Fahrenheit for 25-30 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don't have sour milk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk and letting it sit for a few minutes. Ensure to mix the batter gently to avoid overworking it, which can lead to a denser cake. This cake also pairs beautifully with Hot Coffee Sundae for a delightful dessert.
Serving Suggestions
Indiana Crumb Cake is delicious on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It makes a wonderful addition to brunch when paired with fresh fruit or a side of Zucchini-Corn Pudding. A cup of coffee or tea complements it perfectly, enhancing the flavors of this comforting cake.
Storage & Reheating
Store any leftover Indiana Crumb Cake in an airtight container at room temperature for up to 3 days. To keep it fresh for longer, you can refrigerate it for a week. If you want to reheat, simply pop a slice in the microwave for about 15 seconds or warm it in a toaster oven until the top is slightly crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Indiana Crumb Cake contains roughly 279 calories, with 5g protein, 55g carbohydrates, and 5g fat. It is a good source of calcium (11% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 1657mg per serving (72% 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 for sour milk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for about 5 minutes. This creates a similar acidity that will help achieve the desired texture and flavor in the cake.
What can I do if I don't have brown sugar?
If you don't have brown sugar, you can create a substitute by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. This will give you a similar flavor and moisture content. Light brown sugar can also be used if that’s what you have on hand.
Can this recipe be made gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose is suitable for baking to achieve the best results. Additionally, check that all other ingredients are gluten-free as well.
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).