Mrs. Snyder'S Crumb Cake
A moist and crumbly cake with a sweet, buttery topping, perfect for dessert or tea time, appealing to those who love classic homemade baked goods.
Ingredients
Instructions
- Work the flour, sugar, and shortening together until crumbly.
- Set aside 1/2 cup of the crumb mixture for topping before baking.
- Add eggs, milk, baking powder, and vanilla to the remaining crumb mixture and mix well.
- Pour the batter into two greased 8-inch round cake pans.
- Sprinkle the reserved crumb mixture on top of each cake.
- Bake in a preheated oven at 375°F (190°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter crumb cake, consider substituting half of the shortening with unsweetened applesauce or Greek yogurt. Make sure to properly measure your flour for accuracy—scoop and level for the best results. Adding a pinch of cinnamon to the crumb topping can enhance the flavor. If you want to incorporate fruits, blueberries or sliced strawberries work well, similar to American recipes.
Serving Suggestions
This crumb cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Pair it with a hot cup of coffee or tea for a cozy afternoon treat. For a complete meal, consider serving it alongside a fresh fruit salad or a light yogurt parfait, making it a lovely option for brunch.
Storage & Reheating
Store leftover crumb cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for about a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in the oven at 350°F (175°C) for about 10 minutes, until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mrs. Snyder'S Crumb Cake contains roughly 178 calories, with 2g protein, 23g carbohydrates, and 7g fat. It is a good source of vitamin C (15% 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 whole wheat flour for all-purpose flour, but it may result in a denser cake. For the best texture, try using half whole wheat and half all-purpose flour. This will add some nutrition while still keeping a light and fluffy crumb.
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 stored in the freezer for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
What can I use instead of shortening?
If you prefer not to use shortening, unsalted butter is a great substitute that will add flavor to your crumb cake. You can also use coconut oil for a dairy-free option. If using butter, remember to soften it before mixing for the best texture.
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).