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

Aunt Lillian's Crumb Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 9 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon McCormick® Pure 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

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.

Directions

  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm. Yield: 9 servings.
Originally published as Aunt Lillian's Crumb Cake in Reminisce January/February 1997, p49

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.

Reviews for Aunt Lillian's Crumb Cake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 23, 2014

"have made this cake for years but it is much better without the walnuts and coconut!!"

MY REVIEW
Reviewed Jan. 18, 2013

"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"

MY REVIEW
Reviewed Apr. 30, 2011

"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."

MY REVIEW
Reviewed Jul. 1, 2010

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

MY REVIEW
Reviewed Sep. 22, 2009

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT