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Tillie's Ginger Crumb Cake

 Tillie's Ginger Crumb Cake
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!
16-20 ServingsPrep: 20 min. Bake: 35 min.


  • 4 cups King Arthur Unbleached 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


  • 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. 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.
Nutritional Facts: 1 serving (1 piece) equals 262 calories, 10 g fat (6 g saturated fat), 46 mg cholesterol, 193 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.