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Tillie's Ginger Crumb Cake Recipe

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This recipe goes back at least as far as my grandmother, who was born in the early 1900's. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain!

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Tillie's Ginger Crumb Cake Recipe

Prep: 20 min. Bake: 35 min.

Yield: 16-20 Servings

20 35 55

Ingredients

4 cups all-purpose flour
2 cups sugar
1 cup cold butter
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup plus 2 tablespoons buttermilk
1-1/4 teaspoons baking soda
2 eggs

Directions

In a large bowl, combine flour and sugar; cut in butter until crumbly. Set aside 2 cups. Combine remaining crumb mixture with the remaining ingredients.
Sprinkle 1 cup of the reserved crumbs into a greased 13-in. x 9-in. baking dish. Pour batter over crumbs and sprinkle with remaining crumbs. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 262 calories, 10 g fat (6 g saturated fat), 46 mg cholesterol, 193 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Tillie's Ginger Crumb Cake in Grandma's Great Desserts Cookbook , p35

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