Old Fashioned Crumb Cake Recipe
Old Fashioned Crumb Cake
Nothing better. Just add coffee.
This cake is so easy to prepare.
The different method here is the crumbs. I don't cut in cold butter. I melt it, add sugar, then enough flour to form a crumb. This way, the cold butter does not melt when baked and the crumbs stay as crumbs. Learned this method ages ago from an old Taste of Home magazine. The coffee cake was quite forgettable (it was some cranberry cake I think) but I never forgot the crumb making method. Most times, my crumb toppings turned out looking like broiled toppings--where it forms a solid, one-piece sheet that crusts. After learning to do it this way, my crumbs remain CRUMBS!
This is the pan I used for this cake--
Old Fashioned Crumb Cake
- 1/2 cup butter, softened
- 8 oz cream cheese, room temp
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups sugar
- 2 cups flour
- Crumbs:
- 1/4 cup butter, melted
- 1/2 cup light brown sugar
- 1/2 cup + 2 tbs flour
Preheat oven to 350 degrees F. Grease the bottom of a 9 x 13-inch pan. Set aside.
Prepare crumbs by mixing all the crumb ingredients. More flour may be added until desired crumb density is achieved.
Using a heavy stand mixer, place butter and cream cheese in the bowl and cream very well.
In a separate bowl, beat together the milk, eggs and vanilla. Add gradually to the creamed mixture, beating until all liquid is incorporated. Add the baking soda, baking powder and salt. Beat until blended.
Add the flour and the sugar, beating well and until mixture is fully incorporated and very smooth.
Turn into prepared pan and even out batter. Distribute crumbs evenly across the top of the batter.
Bake at 350 degrees F for 30-35 minutes, or until toothpick inserted in center comes out clean. Remove from oven and place on rack to cool completely
Serves 12-16
Old Fashioned Crumb Cake
Old Fashioned Crumb CakeOld Fashioned Crumb Cake