White Crumb Cake
A sweet, crumb-topped cake with moist interior and crunchy topping, perfect for breakfast, brunch, or dessert, appealing to those who enjoy classic comfort desserts.
Ingredients
Instructions
- Mix the flour, sugar, baking powder, and salt together.
- Add the shortening, eggs, and milk; blend until smooth.
- Spread the batter evenly in a greased and floured 9 x 13-inch pan.
- Sprinkle remaining crumbs on top of the batter.
- Poke holes in the batter about 2 inches apart.
- Put small dabs of margarine in the holes.
- Bake at 350°F for about 25 to 35 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. Ensure all ingredients are at room temperature for better mixing. If you prefer a hint of spice, add a teaspoon of vanilla extract or a dash of cinnamon. You can also use whole wheat flour for a healthier version, though it may alter the texture slightly. This cake pairs beautifully with White Chocolate Sauce for an indulgent dessert.
Serving Suggestions
Serve the White Crumb Cake warm or at room temperature. It makes a delightful breakfast option or a sweet treat with coffee or tea. Consider pairing it with fresh fruit or a scoop of vanilla ice cream for dessert. This cake is also perfect for potlucks or gatherings, as it is easy to slice and serve. For a twist, top it with a drizzle of glaze or serve alongside Graham Cracker Chocolate Pudding.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be kept at room temperature for up to 3 days, or in the refrigerator for about a week. For longer storage, freeze individual slices in airtight containers for up to 3 months. To reheat, simply warm in the microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of White Crumb Cake contains roughly 260 calories, with 4g protein, 38g carbohydrates, and 12g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 545mg per serving (24% 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 flour for this recipe?
Yes, you can use cake flour for a lighter texture, or whole wheat flour for a healthier option. Just keep in mind that using whole wheat may make the cake denser. If using gluten-free flour, ensure it's a blend meant for baking.
What can I do if I don't have shortening?
If you don't have shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. Both will provide a rich flavor, but butter will add a slightly different texture.
How can I tell when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. Additionally, the edges should be lightly golden and the cake should spring back when lightly pressed.
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).