Pennsylvania Dutch Crumb Cake
A classic Pennsylvania Dutch crumb cake featuring a tender crumb topping, spiced with cinnamon and nutmeg, perfect for breakfast or dessert with raisins and a hint of lemon.
Ingredients
Instructions
- Sift flour, sugar, salt, cinnamon, nutmeg, and ground cloves together.
- Cut in the butter until the mixture resembles coarse crumbs.
- Reserve 1 cup of the crumb mixture for topping.
- Combine lemon juice, evaporated milk, and baking soda in a small bowl.
- Add the milk mixture, beaten egg, molasses, and raisins to the flour mixture and stir until combined.
- Pour the batter into a greased 11 x 7-inch baking pan.
- Sprinkle the reserved crumb mixture evenly over the top.
- Bake at 350°F (175°C) for 35 to 45 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, or add a touch of vanilla extract to the batter. If you don't have raisins, chopped dates or dried cranberries can be excellent substitutes. Make sure to check your oven's temperature with an oven thermometer for accurate baking, as ovens can vary significantly.
Serving Suggestions
Serve this Pennsylvania Dutch Crumb Cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for a delightful afternoon treat. For a complete meal, consider serving it alongside a light salad or browsing more American recipes that complement this dish.
Storage & Reheating
Store any leftover crumb cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and place them in the freezer for up to 3 months. To reheat, simply microwave a slice for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pennsylvania Dutch Crumb Cake contains roughly 458 calories, with 7g protein, 97g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (28% of the Daily Value), iron (23% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1199mg per serving (52% 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 substitute the evaporated milk in this recipe?
Yes, you can use whole milk or a plant-based milk alternative if you're looking for a dairy-free option. Just note that the texture may vary slightly, but it will still yield a delicious cake.
What can I use instead of molasses?
If you don't have molasses, you can substitute with honey or maple syrup. While the flavor will differ slightly, these alternatives will maintain the moisture needed for the crumb cake.
How do I know when the crumb cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to ensure it doesn’t overbake.
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).