Grandmas Crumb Cake Recipes

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)

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.

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.

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°.

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.