My Mom'S Crumb Cake
A classic crumb cake featuring a tender, moist base topped with a generous cinnamon-spiced crumb topping. Perfect for breakfast, brunch, or a comforting dessert, it combines warm spices with a sweet, crumbly texture that appeals to all ages and pairs beautifully with coffee or tea.
Ingredients
Instructions
- Sift together the flour, salt, cinnamon, and allspice in a bowl.
- Stir in the brown sugar until well combined.
- Cut in the shortening using a dough blender until the mixture resembles coarse meal.
- Reserve 1/2 cup of the crumb mixture for topping.
- In a separate small bowl, dissolve the soda in a little warm water and stir into the buttermilk, vanilla, and remaining crumb mixture.
- Spread the batter evenly in a greased 9 x 13-inch pan.
- Sprinkle the reserved crumb mixture and additional cinnamon over the top.
- Bake at 375°F (190°C) for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. You can substitute half of the all-purpose flour with whole wheat flour for added nutrition. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This recipe is perfect for brunch, alongside coffee or tea.
Serving Suggestions
Serve warm or at room temperature, dusted with powdered sugar for a delightful touch. This crumb cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy it as a sweet treat at breakfast or as a dessert, and feel free to serve it alongside a cup of coffee or tea to enhance your experience.
Storage & Reheating
Store leftover crumb cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm in the oven at 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of My Mom'S Crumb Cake contains roughly 320 calories, with 6g protein, 43g carbohydrates, and 13g fat. It is a good source of protein (12% of the Daily Value), calcium (11% of the Daily Value), and iron (10% 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 a different type of sugar in this recipe?
Yes, you can substitute granulated sugar for brown sugar, but keep in mind that it will alter the flavor and moisture. Brown sugar adds depth and moisture, while granulated sugar will make the cake lighter. If using granulated sugar, you might want to add a tablespoon of molasses for a similar effect.
Is it possible to make this crumb cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum for the best texture. The flavor may vary slightly, but it will still be delicious. Just ensure that all other ingredients are also gluten-free.
Can I add fruits to the crumb cake batter?
Yes, adding fruits like blueberries, chopped apples, or peaches can enhance the flavor and moisture of the cake. Just be sure to reduce the liquid slightly, as the fruit will release some moisture during baking. This will make for a delightful variation, perfect for any occasion.
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).