Buttermilk Crumb Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
• Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Steps:

• 1. Preheat oven to 350. Butter a 9x13 inch pan and set aside. To make the crumbs combine all of the ingredients in a medium bowl with a spoon or your fingers until the mixture forms coarse crumbs; set aside.
• 2. To make the cake sift together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt onto a sheet of waxed paper; set aside.
• 3. In a large bowl, beat the butter with an electric mixer on high speed until light and fluffy. Gradually beat in the sugars, beating until very light. Change the mixer speed to medium and beat in the eggs, one at a time, beating well after each addition.
• 4. Change the mixer speed to low and alternately beat in the flour mixture and buttermilk, beginning and ending with the flour mixture and beating just until blended. Spread the batter in the prepared pan. Scatter the crumbs over the top, pressing them lightly into the batter.
• 5. Bake until the top of the cake is firm, the crumbs are crisp, and a skewer inserted into the cake comes out clean, 40-45 minutes. Cool in the pan on a wire rack. Dust with the confectioner's sugar before serving if desired.

Steps:

• In a mixing bowl, cream the butter and brown sugar.
• Add flour; mix until blended and crumbly. Set aside 1 cup for topping.
• To the remaining mixture, add egg, buttermilk, vanilla, baking soda and salt; stir just until blended.
• Pour into a greased 13in.x 9in.x 2in. baking pan.
• Sprinkle with the reserved crumb mixture.
• Bake at 375º for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Garnish with whipped cream if desired.

Steps:

• Bring all the ingredients to room temperature. Preheat the oven to 300 degrees. Grease and flour a bundt pan, tapping out excess flour.
• In a medium bowl, whisk together the flour, salt and baking soda. In another medium bowl, whisk the sugar to break up clumps.
• In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and shortening, stopping to scrape down the sides. Slowly drizzle in the sugar; cream the mixture well. Beat in the eggs one at a time, adding the next when the last has been incorporated. Mix in the vanilla. On low speed, mix in a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with the remaining flour and buttermilk. Add the lemon juice and mix to combine.
• Pour the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 75 minutes. The top of the cake will be lightly browned, and the sides will shrink slightly from the pan. Cool for 20 minutes before inverting onto a cake platter.
• Before serving, stir together the glaze ingredients and spoon over the top and sides of the cake. It's even better the next day.