Vanilla Crum Cake
A rich and moist vanilla crumb cake featuring coconut, nuts, and vanilla wafers, perfect for gatherings or a comforting dessert for coconut and nut lovers.
Ingredients
Instructions
- Cream margarine and sugar until light and fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Add crushed vanilla wafers, coconut, chopped nuts, and milk; mix well.
- Pour the batter into a well-greased and floured tube pan.
- Bake at 275°F (135°C) for 1½ to 2 hours, until a straw inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure the margarine is softened but not melted before creaming with sugar. If you're out of coconut, try using shredded almonds for a different nutty flavor. You can also substitute half of the sugar with a sugar alternative if you're looking to reduce calories. This cake can also be made with a gluten-free vanilla wafer for a gluten-free version.
Serving Suggestions
Slice the Vanilla Crum Cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with fresh berries or a drizzle of chocolate sauce. For a brunch option, consider serving alongside savory dishes like Spinach Squares(Hors D'Oeuvres) to balance sweetness and create a delightful spread.
Storage & Reheating
Store any leftover Vanilla Crum Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm in the microwave for about 10-15 seconds until just warm, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla Crum Cake contains roughly 1934 calories, with 25g protein, 267g carbohydrates, and 91g fat. It is an excellent source of iron (58% of the Daily Value), protein (50% of the Daily Value), and calcium (47% of the Daily Value). Note that it is relatively high in sodium, at 1070mg per serving (47% 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 butter instead of margarine in this recipe?
Yes, you can substitute butter for margarine in equal amounts. This will give the cake a richer flavor and a slightly different texture. Just ensure the butter is softened for easy creaming with sugar.
What can I do if I don't have a tube pan?
If you don't have a tube pan, you can use a Bundt pan instead. Just be sure to grease and flour it well to prevent sticking. The baking time may vary slightly, so keep an eye on it as it bakes.
How do I know when the cake is done baking?
The cake is done when a straw or toothpick inserted in the center comes out clean. For best results, check for doneness at the lower end of the baking time. If the cake is browning too quickly, you can cover it loosely with aluminum foil.
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).