Mimi'S Crumb Cake
Mimi's Crumb Cake offers a tender cake topped with a buttery, crunchy pecan streusel, perfect for breakfast, brunch, or a cozy dessert enjoyed by family and friends.
Ingredients
Instructions
- Cream the shortening, butter or margarine, and sugar; add flour and chopped pecans.
- Set aside half of this mixture for the topping.
- To the remaining half, add egg, vanilla extract, sour cream, and baking soda, then mix well.
- Pour the batter into a 9 x 13 inch sheet cake pan.
- Sprinkle the reserved dry mixture over the top of the batter.
- Bake at 350°F for 45 minutes until golden and cooked through.
Tips & Substitutions
For a lighter crumb, consider substituting half of the shortening with applesauce or Greek yogurt. If you don’t have brown sugar, you can use granulated sugar with a little molasses for a similar flavor. For added texture, mix in some chopped nuts or chocolate chips to the batter. Ensure your butter and shortening are at room temperature for better creaming.
Serving Suggestions
This crumb cake is delightful on its own, but for an indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Aunt Laura's Green Beans for a balanced meal. Enjoy it as a brunch item, dessert, or afternoon snack alongside a cup of coffee or tea.
Storage & Reheating
Leftover Mimi's Crumb Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual pieces in plastic wrap and place them in the freezer for up to 2 months. To reheat, simply microwave a slice for about 15-20 seconds or warm in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mimi'S Crumb Cake contains roughly 612 calories, with 4g protein, 24g carbohydrates, and 55g fat.
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 the texture may be denser. To maintain lightness, consider using a mix of half whole wheat and half all-purpose flour. This will add some nutritional value while still keeping some of the original texture intact.
What can I use if I run out of sour cream?
If you don’t have sour cream, you can use plain yogurt or buttermilk as a substitute. Both options will provide a similar tanginess and moisture to the cake. For a dairy-free option, try using coconut yogurt, which will add a slight coconut flavor.
How can I tell when the cake is done baking?
To check if the crumb cake is done, insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready. The cake should also be golden brown on top and spring back when lightly pressed. Keep an eye on it during the last few minutes of baking.
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).