Crumb Cake Recipe
Crumb Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

Nutritional Facts

1 piece: 260 calories, 9g fat (4g saturated fat), 17mg cholesterol, 225mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
Originally published as Crumb Cake in Reminisce May/June 1992, p37

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