Crumb Cake II

3.9
(16)

This is a moist, not-too-sweet cake with a butter crumb topping. My mother in law gave me the recipe when I became a bride 44 years ago.

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Prep Time:
12 mins
Cook Time:
25 mins
Total Time:
37 mins
Servings:
8
Yield:
1 - 11x7 inch pan

Ingredients

  • 1 ½ cups all-purpose flour

  • 1 cup white sugar

  • ½ cup butter, softened

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground cloves

  • 1 teaspoon baking soda

  • 1 pinch salt

  • 1 egg, lightly beaten

  • 1 cup buttermilk

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch pan.

  2. In a large bowl, mix flour and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture as crumbs for top of cake.

  3. To the remaining flour mixture stir in the cinnamon, cloves, baking soda and salt. Blend in egg and buttermilk. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.

  4. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts (per serving)

306 Calories
13g Fat
45g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 306
% Daily Value *
Total Fat 13g 16%
Saturated Fat 8g 39%
Cholesterol 55mg 18%
Sodium 281mg 12%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 3%
Total Sugars 27g
Protein 4g
Vitamin C 0mg 2%
Calcium 50mg 4%
Iron 1mg 7%
Potassium 86mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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