Mrs. Shamitz'S Crumb Cake
A delightful crumb cake featuring a buttery, sweet crumb topping and moist cake interior, perfect for breakfast, brunch, or a comforting dessert enjoyed with coffee.
Ingredients
Instructions
- Combine flour, butter, and sugar to make the crumb mixture.
- Set aside 1/2 cup of the crumb mixture for topping and add 1 teaspoon cinnamon to it.
- Add eggs, milk, vanilla, and sour cream to the remaining crumb mixture and mix by hand until well combined.
- Sprinkle the crumb topping evenly over the batter.
- Bake at 375°F (190°C) for about 35 minutes in an 8 or 9-inch square pan until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider using salted butter instead of unsalted. If you don't have sour cream, Greek yogurt is a great substitute. To add a twist, include a pinch of nutmeg along with the cinnamon in the crumb topping. Ensure that all ingredients are at room temperature for better mixing and texture. For a gluten-free option, substitute regular flour with a 1:1 gluten-free baking flour.
Serving Suggestions
Serve Mrs. Shamitz's Crumb Cake warm or at room temperature, dusted with powdered sugar for an elegant touch. It pairs beautifully with a cup of coffee or tea for brunch or an afternoon snack. For an extra treat, serve alongside fresh berries or a scoop of vanilla ice cream. This cake also makes a delightful addition to dessert tables or potlucks, similar to American recipes like Ooey Gooey Squares.
Storage & Reheating
To store leftovers, cover the crumb cake with plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, slice a piece and microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for about 5-10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Shamitz'S Crumb Cake contains roughly 304 calories, with 2g protein, 30g carbohydrates, and 6g fat. It is a good source of calcium (18% of the Daily Value) and vitamin C (14% 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 regular flour?
Yes, you can substitute whole wheat flour for regular flour, but keep in mind that it may make the crumb cake denser. To achieve a lighter texture, you can use a mix of whole wheat flour and all-purpose flour, or opt for white whole wheat flour for a milder flavor.
What can I add to the batter for more flavor?
You can enhance the flavor by adding a teaspoon of almond extract or lemon zest to the batter. Chopped nuts, such as walnuts or pecans, can also be mixed in for added crunch. If you enjoy fruit, consider folding in some fresh blueberries or raspberries for a delightful twist.
How do I know when the cake is done baking?
To check if the crumb cake is done, insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it's ready. Additionally, look for a golden brown color on top and a slight spring back when gently touched. Baking times may vary, so keep an eye on it as it approaches the 35-minute mark.
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).