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
- 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
- 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.
Originally published as Crumb Cake in Reminisce Extra October 1997, p47
Reviews for Easy Crumb Cake
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