Grandmas Crumb Cake Recipes

OLD FASHIONED CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
• Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
• To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
• Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

GRANDMA'S CRUMB CAKE CUPCAKES (OR CAKE)

Steps:

• Pre-heat oven to 350°F.
• Line muffin tins or cupcake tins with paper cupcake liners.
• With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
• Add remaining ingredients to flour mixture and stir until just mixed.
• Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops.
• Bake 20-25 minutes.
• Cool on wire rack.
• To make a cake, pour batter into a greased and floured oblong baking pan and top with reserved crumbs. Bake as above.

GRANDMA'S CRUMB CAKE

Steps:

• Combine flour, sugar, salt, cinnamon and baking powder.
• Cut in shortening, reserve 1/2 cup; set aside.
• Place beaten egg in a measuring cup and add enough milk to equal one cup.
• Add vanilla and combine with flour mixture, mix well.
• Pour into a greased 8 x 8 pan.
• Sprinkle with reserved dry mixture.
• Dot with butter, sprinkle with sugar and cinnamon.
• Bake 25 minutes at 375°.

EASY CRUMB CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 9-in. round baking pan. Bake at 375° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

OLD-FASHIONED CRUMB CAKE

Steps:

• Make dough:
• Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Stir together lemon juice and remaining 3/4 cup milk and let stand until curdled, 1 to 2 minutes.
• Add 3 3/4 cups flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 cup sugar and mix at low speed until just combined. Add curdled milk and beat at medium speed until a dough forms. Add butter, 1 piece at a time, beating, then continue to beat until dough is silky and elastic, 5 to 8 minutes. (Dough will be very sticky.) Sprinkle with remaining 2 tablespoons flour and cover bowl with a clean kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
• Make topping:
• Pulse together topping ingredients in a food processor until many large clumps form. Transfer to a bowl and chill, covered, until ready to use.
• Form and bake cake:
• Butter a 13- by 9-inch baking dish or pan.
• Stir dough several times with a rubber scraper to release air, then spread evenly in baking dish.
• Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 to 1 1/2 hours.
• Put oven rack in middle of oven and preheat oven to 350°F.
• Sprinkle remaining topping over top of cake and bake until topping is golden, 55 to 60 minutes. Cool cake in pan on a rack until barely warm, then cut into squares.

GRANDMA'S PEACH CAKE

Steps:

• Combine water, milk, salt, egg, 4 tablespoons butter, and 1/2 cup sugar in a mixer bowl. Sprinkle yeast over mixture, and let stand until foamy, about 10 minutes. With mixer on low speed, add flour, beating until sticky dough forms.
• Turn dough out onto a lightly floured surface, and knead until a ball forms, 3 to 5 minutes. Place in a buttered bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
• Butter two 9-by-13-inch glass baking dishes. Divide dough in half, and stretch 1 portion to cover 1 dish. Repeat with remaining dough and dish. Toss peach slices with lemon juice. Arrange peaches on top of dough (leaving juices in bowl), overlapping. Mix cinnamon and remaining 1 cup sugar in a small bowl. Drizzle remaining 2 tablespoons butter over peaches, and sprinkle with cinnamon sugar. Let dough rise for 1 hour.
• Preheat oven to 375 degrees. Bake cakes in upper third of oven, rotating halfway through, until a tester inserted in the centers of the cakes comes out clean (bottom crusts will be golden brown), 30 to 35 minutes. Let cool completely in pans on wire racks. Cut each cake into 15 squares, and serve.