Tillie’s Ginger Crumb Cake
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
Reviews
This is what I like to call nice "canvas cake". Great by itself or substitute ingredients for variety. This time of year I use eggnog instead of buttermilk. Add toasted nuts. Other times I top with cream cheese frosting. Thank you for posting this recipe.
This recipe was handed down from my great grandmother who was born in the 1880's but we always called it Grandma Keller cake. Whenever friends or family dropped in my mom always threw it together and everyone loved it. Just reading the recipe brought back so many happy memories.
So easy and really delicious. Great for dessert and as a coffee cake.
Made 1/2 recipe in a 9" round baker. I kept the spices (except for cloves) at the amounts listed for the full recipe (13x9-in. baker). I reduced the cloves to 1/8 teaspoon (just a pinch). Adjusted baking time as needed for my finicky gas oven. 5-star rating - I love spice cakes - this is now my go-to-cake for any occasion. I cut a slice for breakfast topped with milk -- goodbye commercial cereal. Thank you, Ms Clark of Byron, Michigan.
Hi I think there is too much flour for the amount of butter. I had to mix the top layer into the cake otherwise it'd just burn. I therefore had to lower the heat so the middle would bake and so the top may burn. Good cake just need to make a few adjustments.
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!