Tillie's Ginger Crumb Cake Recipe

5 1 1
Tillie's Ginger Crumb Cake Recipe
Tillie's Ginger Crumb Cake Recipe photo by Taste of Home
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Tillie's Ginger Crumb Cake Recipe

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5 1 1
Publisher Photo
This recipe goes back at least as far as my grandmother, who was born in the early 1900's. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain!
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1 cup cold butter
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup plus 2 tablespoons buttermilk
  • 1-1/4 teaspoons baking soda
  • 2 eggs

Directions

In a large bowl, combine flour and sugar; cut in butter until crumbly. Set aside 2 cups. Combine remaining crumb mixture with the remaining ingredients.
Sprinkle 1 cup of the reserved crumbs into a greased 13-in. x 9-in. baking dish or 12-in. oven-proof skillet. Pour batter over crumbs and sprinkle with remaining crumbs. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings.
Originally published as Tillie's Ginger Crumb Cake in Grandma's Great Desserts Cookbook 1992, p35

Nutritional Facts

1 piece: 262 calories, 10g fat (6g saturated fat), 46mg cholesterol, 193mg sodium, 40g carbohydrate (21g sugars, 1g fiber), 4g protein.

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1 cup cold butter
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup plus 2 tablespoons buttermilk
  • 1-1/4 teaspoons baking soda
  • 2 eggs
  1. In a large bowl, combine flour and sugar; cut in butter until crumbly. Set aside 2 cups. Combine remaining crumb mixture with the remaining ingredients.
  2. Sprinkle 1 cup of the reserved crumbs into a greased 13-in. x 9-in. baking dish or 12-in. oven-proof skillet. Pour batter over crumbs and sprinkle with remaining crumbs. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Yield: 16-20 servings.
Originally published as Tillie's Ginger Crumb Cake in Grandma's Great Desserts Cookbook 1992, p35

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lisa53202 User ID: 1079567 265774
Reviewed May. 9, 2017 Edited May. 10, 2017

"This is very similar to a recipe handed down from my great-grandmother who was born in the late 1800's. My grandpa and I loved this cake (our recipe included raisins)--very good with a cup of coffee!"

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