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Spice Crumb Cake Recipe

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For a sweet treat, my family enjoys the old-fashioned goodness of this cake. It is my great-grandmother's recipe.—Carolyn Nicholas, Winter Springs, Florida
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 3 cups all-purpose flour
  • 2 cups packed brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons each ground cinnamon, nutmeg and cloves
  • 1 teaspoon salt
  • 1 cup shortening
  • 2 eggs
  • 2 cups buttermilk
  • 2 tablespoons molasses

Directions

In a bowl, combine the flour, brown sugar, baking soda, spices and salt; cut in shortening until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. In another bowl, beat the eggs, buttermilk and molasses. Add to the remaining flour mixture; mix well.
Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with reserved topping. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 18 servings.
Originally published as Spice Crumb Cake in Light & Tasty October/November 2002, p14

Nutritional Facts

1 piece: 291 calories, 21g fat (5g saturated fat), 26mg cholesterol, 326mg sodium, 43g carbohydrate (0 sugars, 1g fiber), 4g protein.

  • 3 cups all-purpose flour
  • 2 cups packed brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons each ground cinnamon, nutmeg and cloves
  • 1 teaspoon salt
  • 1 cup shortening
  • 2 eggs
  • 2 cups buttermilk
  • 2 tablespoons molasses
  1. In a bowl, combine the flour, brown sugar, baking soda, spices and salt; cut in shortening until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. In another bowl, beat the eggs, buttermilk and molasses. Add to the remaining flour mixture; mix well.
  2. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with reserved topping. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 18 servings.
Originally published as Spice Crumb Cake in Light & Tasty October/November 2002, p14

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Reviews forSpice Crumb Cake

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MY REVIEW
lurky27 User ID: 1251896 59019
Reviewed Nov. 7, 2012

"Great way to use up expired milk (as buttermilk)! Next time I'll add nuts or raisins to give the cake a bit of a bite.

~ Theresa"

MY REVIEW
jmkasprak User ID: 2880256 53726
Reviewed Sep. 16, 2012 Edited Jan. 23, 2015

"Very nice, simple recipe. Use butter in place of shortening."

MY REVIEW
ArdathEffa User ID: 816009 135745
Reviewed Nov. 19, 2009

"This is a delicious cake. I think adding 1 cup of raisins would add to the flavor. My husband felt it was a bit strong on cloves so next time I think I will half the cloves. I don't like to make icing so this is ideal with the crumb topping."

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