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Aunt Lillian's Crumb Cake Recipe

Aunt Lillian's Crumb Cake Recipe photo by Taste of Home

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MY AUNT LILLIAN made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon

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Aunt Lillian's Crumb Cake Recipe

Prep: 15 min. Bake: 35 min. + cooling

Yield: 9 Servings

15 35 50

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1/2 cup sugar
1/4 cup chopped walnuts
2 tablespoons flaked coconut
2 teaspoons ground cinnamon

Directions

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in
sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan.
Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes on a wire rack.
Serve warm. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 394 calories, 18 g fat (10 g saturated fat), 92 mg cholesterol, 340 mg sodium, 52 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Aunt Lillian's Crumb Cake in Reminisce January/February 1997, p49

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Aunt Lillian's Crumb Cake

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Reviewed on Jan. 18, 2013 by nigols

I have used walnuts also tried it with pecans, my boys like carrot cake so I put some carrots in with the walnuts they enjoyed it will make as stated in future for myself

Reviewed on Apr. 30, 2011 by mophillips

I have made this twice for friends and I am asked for the recipe repeatedly. The cake is very moist and deliciuos! I exchanged the walnuts for pecans and omited the coconut.

Reviewed on Jul. 01, 2010 by fruitsofthespirit9

Excellent cake, good cold as well as warm. Would definetly make this again! Did use pecans in place of walnuts though.

Reviewed on Sep. 22, 2009 by kaitlyn'smommy

This recipe is simple and delicious. I did not have any cococut but it came out just as delicious. I will definitely make again. Thanks for sharing.