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Crumb Cake

 Crumb Cake
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.
12-16 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 2 cups packed brown sugar
  • 2-1/2 cups King Arthur Unbleached 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.