Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary test

prep:
12 mins
cook:
25 mins
total:
37 mins
Servings:
8
Yield:
1 - 11x7 inch pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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

306 calories; protein 4.4g; carbohydrates 44.7g; fat 12.7g; cholesterol 55mg; sodium 280.8mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 4 stars
01/10/2004
This was a very simple and easy recipe I thought it was very moist I would make it again. Read More
(18)

Most helpful critical review

Rating: 2 stars
01/10/2004
This recipe was easy to follow and quick to make. But definitely more crumb topping needs to be saved for the yummy part of the cake! over all it was just okay. not the best stuff to show off though. Read More
(12)
17 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
01/10/2004
This was a very simple and easy recipe I thought it was very moist I would make it again. Read More
(18)
Rating: 2 stars
01/10/2004
This recipe was easy to follow and quick to make. But definitely more crumb topping needs to be saved for the yummy part of the cake! over all it was just okay. not the best stuff to show off though. Read More
(12)
Rating: 4 stars
05/12/2007
I made this crumb cake this morning and by bed time there was only 1/4 of it left. My family thought it was delectible. I did make a few alterations. I used 2 eggs and since I didn't have buttermilk I used regular milk. I also added 1/2 cup brown sugar to the mix for the crumb topping. Oh I added a sprinkle of Tastefully Simple Mulling Spice too! I am sure this will be enjoyed by our family for years to come! Read More
(10)
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Rating: 5 stars
09/25/2005
so good. i really loved it Read More
(7)
Rating: 5 stars
03/18/2008
A wonderful easy tastee crumb cake. Goes very well with a fresh ground bold cup of coffee. I like lots of nummy topping I added half again the butter and sugars on top. Will be a once a month treat at least. Read More
(6)
Rating: 5 stars
09/01/2009
very moist and delicious. i exchanged cloves for allspice and added to the crumb topping about 2tbs shredded coconut and maybe a scant tbs of brown sugar. truly delightful cake. Read More
(3)
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Rating: 4 stars
12/21/2011
This was a very good coffee cake; nice and moist and flavorful. I didn't have buttermilk so I used a standard substitution (a tablespoon of white vinegar with milk added to total one cup liquid) which worked fine. My son had to be restrained from eating the whole thing. My husband liked it a lot too. My daughter and I prefer a more buttery firm cake with a more cinnamon-y topping. That's just a matter of personal preference though--the cake as is is great. Read More
(2)
Rating: 3 stars
11/04/2013
Maybe I shouldn't have done this here but didn't want to go buy buttermilk so instead I soured regular milk with lemon accordingly. The texture came out more like a sponge cake than a crumb cake. The topping looked almost raw even though the cake itself was completely done. I just don't quite get it. Read More
(2)
Rating: 5 stars
10/10/2011
Love love this cake - I never use anything but butter. Can t go wrong here. Read More
(2)