OLD FASHIONED CRUMB CAKE
A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.
Provided by WALLEN
Categories Desserts Cakes Coffee Cake Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
- Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
- To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
- Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g
GRANDMA'S CRUMB CAKE (OR CUPCAKES)
This is a recipe my grandmother made all the time. Like many of her old recipes that I have found, she didn't have instructions, just ingredients. See NOTE for making this as a cupcakes. I was the first grandchild and freely admit to being spoiled rotten. I hated raisins (still do) so she always made some of the cupcakes, or a...
Provided by Mikekey *
Categories Cakes
Time 40m
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 350°F. Coat a 13-x-9-inch oblong baking pan with nonstick cooking spray.
- 2. With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
- 3. Add remaining ingredients to flour mixture and stir until just mixed.
- 4. Pour batter into prepared baking pan and top with reserved crumbs.
- 5. Bake 20-25 minutes. Cool on wire rack.
- 6. NOTE: To make cupcakes, line 15 muffin tins or cupcake tins with paper cupcake liners, or use nonstick cooking spray. Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops. Bake as above.
GRANDMAS ONE BOWL CRUMB CAKE
My mom found this in my school fundraiser cookbook. It was a novelty back then. Easy crumb cake all in one bowl! Just a dusting of crumbs with a spicy cake. Now you see this kind of thing everywhere. It tastes a lot like muffins from Mimi's and other restaurants. Thank you mom, for all the years of crumb cake you inspired us...
Provided by Linda Mericle
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350. In a large bowl, whisk together the sugars, flour, baking soda and powder, the salt, nutmeg and cinnamon. Cut the butter in either with your fingers or a pastry cutter. Remove 1/2 cup of this to save as topping.
- 2. Here I set aside some topping. Nuts are optional. I added them to both the batter and the topping.
- 3. Oh no, not enough buttermilk! But never fear, there are always options. I could just fill the rest with milk, although it will be a thinner batter. Or I could add a blob of sour cream and then top off with milk. As it happens, I have some plain yogurt, "European Style" which means runny. So I just put about 1/4 cup of that in with the buttermilk and then topped off with the milk. Works like a charm. As long as you get about the desired thickness of liquid. If I had to make it with just milk, I would use less, and I would have used more baking powder and less of the baking soda. Baking soda works best with acidic liquids like buttermilk and yogurt. Baking powder is best when used with just milk.
- 4. Add the egg to the measuring cup holding the buttermilk, whisk and add to the flour mixture. Stir with a danish whisk or wooden spoon until just mixed.(If the batter seems just too thick, add 2 tablespoon or more of milk to it.) Pour into a greased 9 x 13 baking pan.
- 5. Sprinkle the reserved topping over the crumb cake batter. Optionally, you can top with chopped nuts as well. Bake until the cake springs back when pressed with a finger and is golden brown. (About 35 minutes)
GRANDMA'S CRUMB CAKE CUPCAKES (OR CAKE)
This is a recipe my grandmother made all the time. I didn't like raisins, so she always made half without. Was I spoiled, or what? Like many of her old recipes that I have found, she didn't have instructions, just ingredients. (she used a wood stove to cook until I was in junior high (1960s), so many of her recipes just said bake in a hot oven, etc.) I tend to write down ingredients but no directions myself! NOTE: See step #8 for directions on baking as an oblong cake.
Provided by Outta Here
Categories Breads
Time 35m
Yield 20 cupcakes
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350°F.
- Line muffin tins or cupcake tins with paper cupcake liners.
- With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
- Add remaining ingredients to flour mixture and stir until just mixed.
- Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops.
- Bake 20-25 minutes.
- Cool on wire rack.
- To make a cake, pour batter into a greased and floured oblong baking pan and top with reserved crumbs. Bake as above.
CINNAMON CRUMB CUPCAKES
This recipe comes from Penzeys Spices Early Summer 2006 catalog. I got excited when I found this recipe because I was getting tired of buying the little crumb cakes in the vending machine at work. It was getting too expensive. Now I can make these up for less money and keep some in the freezer for a quick breakfast, snack, or share with friends at a coffee break. My 6 year old son loves them for breakfast.
Provided by Watkinslady30
Categories Dessert
Time 26m
Yield 24 cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
- In a large mixing bowl, beat together the butter and sugar. Add the vanilla and eggs one at a time, beating well after each addition.
- Combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. Mix on low speed until well blended-the batter will be very thick.
- Divide the batter evenly among the 24 cups. This will fill them about half way.
- For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
- Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. Don't make it too fine, you want it to have some body to it. Note: I use my hand held pastry blender tool.
- Put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
- Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
- They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
- Cool 5 minutes in the pans then remove to a cooling rack.
Nutrition Facts : Calories 227.1, Fat 12.5, SaturatedFat 7.6, Cholesterol 65.8, Sodium 126.4, Carbohydrate 26.5, Fiber 0.5, Sugar 14.3, Protein 2.8
GRANDMA'S CRUMB CAKE
A recipe from 1945 that carries on the tradition of warm memories. Great to enjoy on Christmas morning.
Provided by Shirl J 831
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour, sugar, salt, cinnamon and baking powder.
- Cut in shortening, reserve 1/2 cup; set aside.
- Place beaten egg in a measuring cup and add enough milk to equal one cup.
- Add vanilla and combine with flour mixture, mix well.
- Pour into a greased 8 x 8 pan.
- Sprinkle with reserved dry mixture.
- Dot with butter, sprinkle with sugar and cinnamon.
- Bake 25 minutes at 375°.
Nutrition Facts : Calories 279.1, Fat 7.3, SaturatedFat 1.8, Cholesterol 26.4, Sodium 245.6, Carbohydrate 49.5, Fiber 1, Sugar 25.2, Protein 4
MINI CRUMB CAKES
Brown sugar and cinnamon flavor these crumbly cupcakes - a delightfully warm treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 6 medium muffin cups with paper baking cups; or grease cups with shortening or spray with cooking spray. In large bowl, stir flour, brown sugar and butter with spoon until crumbly. Reserve 1/3 cup mixture for topping.
- Stir egg, baking powder, cinnamon and milk into remaining crumbly mixture until well mixed. Spoon batter into muffin cups. Sprinkle reserved crumbly mixture over batter.
- Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled.
Nutrition Facts : Calories 330, Carbohydrate 41 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Mini Cake, Sodium 210 mg, Sugar 21 g, TransFat 1 g
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- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
- Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
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