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Old-Fashioned Crumbcake

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Old-Fashioned Crumbcake

Old-Fashioned Crumbcake

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This is my basic crumbcake recipe, as delicious as it is simple. It is temptingly rich and tender, with a spiced, buttery crumb mixture used both in the batter and as a topping. The cake is an all-American favorite—one bite and you'll know why.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 8 to 10

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoons grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 stick (1/2 cup) unsalted butter,at room temperature
  • 1 cup dark or golden raisins
  • 1 cup chopped walnuts
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup buttermilk or low-fat plain yogurt
  • 1 teaspoons baking soda

Preparation:

1. Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan.

2. In a large bowl, mix the flour, sugar, salt, cinnamon, allspice, and cloves. Add the butter and cut in with two knives or a pastry blender until the mixture resembles coarse crumbs. Remove 1 cup of the mixture and set aside. To make the crumb topping in a food processor: Put the flour, sugar, salt, cinnamon, allspice, and cloves into the bowl of a food processor and pulse on/off to blend. Add the butter and pulse on/off until crumbly. Remove 1 cup of the mixture and set aside. Scrape the remaining mixture into a large bowl.

3. Stir the raisins and walnuts into the crumb mixture. In a small bowl, beat the egg with the vanilla. Stir the baking soda into the buttermilk. Add the buttermilk mixture and egg mixture to the nut mixture and stir until well blended. Pour the batter into the prepared pan and spread evenly.

4. Sprinkle the reserved crumb mixture evenly over the top. Bake for 40 to 50 minutes, or until the cake springs back with lightly pressed in the center and a toothpick inserted into the center comes out clean.

5. Set the cake in the pan on a wire rack to cool. Cut into squares and serve warm or at room temperature.

Recipe Notes

• Store the crumb cake loosely covered at cool room temperature for up to 3 days.
• This crumb cake freezes well. To freeze: Wrap first in plastic wrap and then with aluminum foil or lace in a zipper-type plastic freezer bag. The cake can be frozen for up to 3 months. To thaw, transfer the cake, still wrapped to the refrigerator a few hours before serving. To quickly thaw, unwrap the cake ans let it stand at room temperature until thawed.
• Cut the crumb cake using a sharp or serrated knife and a light, sawing motion. Do not press down hard while cutting.
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