Tillie’s Ginger Crumb Cake
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 16 servings.
This recipe goes back at least as far as my grandmother, who was born in the early 1900s. 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! —Kathy Nienow Clark, Byron, Michigan
Ingredients
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4 cups all-purpose flour
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2 cups sugar
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1 cup cold butter
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1 cup plus 2 tablespoons buttermilk
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1-1/4 teaspoons baking soda
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2 large eggs, room temperature
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Confectioners' sugar, optional
Directions
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1.
Preheat oven to 350°. 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.
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2.
Sprinkle 1 cup of the reserved crumbs into a greased 12-in. cast-iron skillet or 13x9-in. baking dish. Pour batter over crumbs and sprinkle with remaining crumbs. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. If desired, sprinkle with confectioners' sugar before serving.
Nutrition Facts
1 piece: 330 calories, 13g fat (8g saturated fat), 54mg cholesterol, 232mg sodium, 50g carbohydrate (26g sugars, 1g fiber), 5g protein.
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