Easy Crumb Cake Recipe

5 5 4
Easy Crumb Cake Recipe
Easy Crumb Cake Recipe photo by Taste of Home
Publisher Photo

Easy Crumb Cake Recipe

Read Reviews
5 5 4
Publisher Photo
MY FAVORITE time to visit my grandmother was when she'd just taken her crumb cake out of the oven. A warm piece of that cake with a cold glass of milk was the best treat. I remember Grandma was able to simply look at the batter and know if it was right...and it was perfect every time. -Kathy Lucas, Mechanicsburg, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Confectioners' sugar

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased 9-in. round baking pan. Bake at 375° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar. Yield: 8 servings.
Editor's Note: Wrap pieces of cake individually and freeze for a quick dessert.
Originally published as Crumb Cake in Reminisce Extra October 1997, p47

Nutritional Facts

1 slice: 333 calories, 13g fat (3g saturated fat), 1mg cholesterol, 338mg sodium, 50g carbohydrate (26g sugars, 1g fiber), 4g protein.

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Confectioners' sugar
  1. In a large bowl, cream shortening and sugar until light and fluffy. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Pour into a greased 9-in. round baking pan. Bake at 375° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar. Yield: 8 servings.
Editor's Note: Wrap pieces of cake individually and freeze for a quick dessert.
Originally published as Crumb Cake in Reminisce Extra October 1997, p47

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEasy Crumb Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
germanycook User ID: 6411056 243052
Reviewed Feb. 2, 2016

"What a surprise - a homey cake to snack on, with such flavour! Delicious :)"

MY REVIEW
tttern User ID: 6678556 44240
Reviewed Mar. 16, 2013

"For Weight Watchers 1 slice =9 pts with recipe prepared as is."

MY REVIEW
Nagaraju User ID: 6994709 202372
Reviewed Nov. 30, 2012

"Good one for snacks"

MY REVIEW
angel.mc User ID: 6014193 21678
Reviewed May. 30, 2011

"I used butter flavored crisco and added a tad bit vanilla. This is the best crumb cake recipe ever!! Thank you for posting!"

MY REVIEW
mam75 User ID: 1608789 20760
Reviewed Feb. 4, 2009

"My whole family just loves this cake served warm with a little 10x sugar on top and cold milk poured on top.

Great recipe!"

Loading Image