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Crumb Cake Recipe

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This crumb cake has been a family favorite for years. The first time I took it to work as a treat for my co-workers, my boss told me that his grandmother used to make the same cake. He said she called it "kuchen" and served it in a bowl, broken into chunks, with milk poured on top. You can serve it plain for breakfast, or with whipped cream as a dessert.

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Crumb Cake Recipe

Prep: 15 min. Bake: 30 min.

Yield: 12-16 Servings

15 30 45

Ingredients

2 cups packed brown sugar
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup butter, softened
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup milk
1 tablespoon baking powder
Whipped topping and pecan halves, optional

Directions

In a bowl, combine sugar, flour and salt. Cut in butter until mixture resembles a coarse meal. Remove 1 cup mixture and combine with cinnamon and nuts; set aside. To remaining crumb mixture, add milk and baking powder. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle the reserved crumb topping over batter. Bake at 350° for 30 minutes or until cake tests done. Cut into squares. Garnish with whipped topping and a pecan half if desired. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 260 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 225 mg sodium, 43 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Crumb Cake in Reminisce May/June 1992, p37

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