Crumb Cake
You'll find all you need right in your cupboard for my mother's go-to recipe. The tantalizing aroma of cinnamon and raisins will make this a fan favourite. Softened raisins keep the cake moist, so you can cut it into pieces and store it in the freezer for those times when you need a quick pick-me-up.
Click here for more fabulous desserts.
Ingredients for Topping and Cake
1 / 2 cup butter, room temperature
1 cup sugar
1 / 4 cup brown sugar
2 cups flour
1 1/2 teaspoons cinnamon
few grains of salt
Method for Topping and More Ingredients for the Cake
Preheat an oven to 350 degrees. Grease and 8" x 8" glass or metal baking pan.
Using a fork with a large bowl or in a food processor, blend the butter, white sugar and brown sugar together.
In a smaller bowl, combine the flour, cinnamon and salt. Add to the butter/sugars and blend until the mixture is crumbly.
Set aside 1 1/2 cups of the crumbled mixture in the small bowl.
To the rest of the crumbles add the following mixture, using the directions below:
1 cup buttermilk OR 1 cup soured milk (1 tablespoon of lemon juice or white vinegar poured into enough milk to make 1 cup. Let stand for 5 minutes before using).
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 / 2 - 1 1/2 cups raisins, according to your taste (optional)
1 / 2 - 1 1/2 cups chopped walnuts or other nuts, according to your taste (optional)
Soak the raisins (if using ) in very hot water for 5-10 minutes to plump them up and bring out the sugars. Drain.
Mix the vanilla into the buttermilk (or soured milk).
Add the baking powder and baking soda to the milk. Pour into the remaining cake crumbles and mix until thoroughly combined.
Add the raisins and/or nuts, if using. Combine well.
Pour the batter into the greased baking pan. Sprinkle the reserved topping evenly over the top.
Bake at 350 degrees for 40-45 minutes. A toothpick inserted in the middle should come out dry to indicate doneness.
You'll find all you need right in your cupboard for my mother's go-to recipe. The tantalizing aroma of cinnamon and raisins will make this a fan favourite. Softened raisins keep the cake moist, so you can cut it into pieces and store it in the freezer for those times when you need a quick pick-me-up.
Click here for more fabulous desserts.
Ingredients for Topping and Cake
1 / 2 cup butter, room temperature
1 cup sugar
1 / 4 cup brown sugar
2 cups flour
1 1/2 teaspoons cinnamon
few grains of salt
Method for Topping and More Ingredients for the Cake
Preheat an oven to 350 degrees. Grease and 8" x 8" glass or metal baking pan.
Using a fork with a large bowl or in a food processor, blend the butter, white sugar and brown sugar together.
In a smaller bowl, combine the flour, cinnamon and salt. Add to the butter/sugars and blend until the mixture is crumbly.
Set aside 1 1/2 cups of the crumbled mixture in the small bowl.
To the rest of the crumbles add the following mixture, using the directions below:
1 cup buttermilk OR 1 cup soured milk (1 tablespoon of lemon juice or white vinegar poured into enough milk to make 1 cup. Let stand for 5 minutes before using).
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 / 2 - 1 1/2 cups raisins, according to your taste (optional)
1 / 2 - 1 1/2 cups chopped walnuts or other nuts, according to your taste (optional)
Soak the raisins (if using ) in very hot water for 5-10 minutes to plump them up and bring out the sugars. Drain.
Mix the vanilla into the buttermilk (or soured milk).
Add the baking powder and baking soda to the milk. Pour into the remaining cake crumbles and mix until thoroughly combined.
Add the raisins and/or nuts, if using. Combine well.
Pour the batter into the greased baking pan. Sprinkle the reserved topping evenly over the top.
Bake at 350 degrees for 40-45 minutes. A toothpick inserted in the middle should come out dry to indicate doneness.