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
Tillie’s Ginger Crumb Cake
Tillie's Ginger Crumb Cake
Prep Time
20 min
Cook Time
35 min
Yield
16 servings
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 large eggs, room temperature
- Confectioners' sugar, optional
Directions
- 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.
- 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.
