South Jersey Crumb Cake
A nostalgic South Jersey crumb cake with a tender crumb topping, spiced with cinnamon and cloves, filled with raisins or currants—perfect for breakfast or dessert gatherings.
Ingredients
Instructions
- Rub together the flour, sugar, and oleo with a pastry blender until crumbly.
- Save out 1 cup of crumbs for topping.
- To the remaining crumbs, add the soda, salt, cloves, cinnamon, nutmeg, sour milk, and egg.
- Mix well to combine.
- Add raisins or currants to the batter and mix.
- Pour the batter into a greased 9-inch diameter pan.
- Sprinkle the reserved crumbs over the top.
- Bake at 350°F for about 35 minutes until golden and a toothpick inserted comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you don’t have sour milk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes. If you prefer a nutty taste, try adding chopped walnuts or pecans to the batter along with the raisins.
Serving Suggestions
This South Jersey Crumb Cake is delightful on its own, but pairs beautifully with whipped cream or a scoop of vanilla ice cream for added indulgence. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. For a more substantial meal, consider pairing it with a fresh fruit salad for a balanced breakfast or brunch option.
Storage & Reheating
Store any leftover crumb cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm it in the oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of South Jersey Crumb Cake contains roughly 209 calories, with 3g protein, 48g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 946mg per serving (41% 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 fresh milk instead of sour milk in this recipe?
Yes, you can use fresh milk by adding a tablespoon of vinegar or lemon juice to it and allowing it to sit for about 5-10 minutes to create a souring effect. This will mimic the texture and acidity of sour milk, ensuring your crumb cake turns out perfectly.
What can I use instead of raisins?
If you don’t have raisins or prefer a different flavor, you can substitute them with currants or chopped dried apricots. For a more tropical twist, consider using dried pineapple or coconut. Adjust the amount based on your taste preference and enjoy experimenting with different dried fruits.
How do I know when my crumb cake is done baking?
To test if your crumb cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Additionally, the top should be golden brown and spring back slightly when pressed. Keep an eye on it towards the end of the baking time.
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).