This cake is also great for the cake part of Pineapple Upside Down Cake; just don't take the 1/2 cup of crumbs out when making Pineapple Upside Down Cake.

Sally
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13 x 9 inch cake pan or two 8 inch round cake pans.

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  • Mix sugar and flour together. With two knives or a pastry blender cut the shortening into the flour and sugar until the mixture resembles coarse crumbs (as if you were making pie dough). Reserve 1/2 cup of this mixture as crumbs for top of cake.

  • To the remaining flour mixture stir in the baking powder, eggs, milk, and vanilla and mix well. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.

  • Bake at 350 degrees F (175 degrees C) for about 45 minutes (35 minutes if using two 8 inch round cake pans) or until center of cake springs back when lightly touched or a toothpick inserted in the center comes out clean.

Nutrition Facts

211.7 calories; 2.7 g protein; 29.3 g carbohydrates; 24.1 mg cholesterol; 58.6 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/10/2009
This cake is delicious. After reading the one review about not enough crumbs I kept out an extra 1/4 cup for crumbs. It is moist and am proud to say after 40 years I finally have a perfect Crumb Cake Recipe!! Thank you!! Read More
(16)

Most helpful critical review

Rating: 3 stars
07/23/2003
The "cake" part was good however the crumb topping needs much improvement. More butter is needed (which I melted instead of crumbled) and I used light brown sugar instead of the white. Be sure to add the cinnamon to taste. (we enjoy a lot more) Also a nice sprinkling of confectioners sugar over the top once it's cooled adds a nice touch. Read More
(18)
16 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/10/2009
This cake is delicious. After reading the one review about not enough crumbs I kept out an extra 1/4 cup for crumbs. It is moist and am proud to say after 40 years I finally have a perfect Crumb Cake Recipe!! Thank you!! Read More
(16)
Rating: 3 stars
07/23/2003
The "cake" part was good however the crumb topping needs much improvement. More butter is needed (which I melted instead of crumbled) and I used light brown sugar instead of the white. Be sure to add the cinnamon to taste. (we enjoy a lot more) Also a nice sprinkling of confectioners sugar over the top once it's cooled adds a nice touch. Read More
(18)
Rating: 5 stars
02/10/2009
This cake is delicious. After reading the one review about not enough crumbs I kept out an extra 1/4 cup for crumbs. It is moist and am proud to say after 40 years I finally have a perfect Crumb Cake Recipe!! Thank you!! Read More
(16)
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Rating: 4 stars
01/12/2003
The cake part was too much with not enough crumbs. However slight adjustments would produce a great crumb cake. The cake portion was moist and flavorful. My husband loved it with the adjustments! Read More
(12)
Rating: 2 stars
12/23/2002
I was not impressed with this crumb cake at all. This is not your typical idea of a crumb cake. It was more like a Shortbread cake. Although it was tasty I couldn't bring myself to not add cinnamon - which was how this recipe was written. I would also take up the advice of other reviewers and double the amount of crumb mixture as 1/2 cup was not nearly enough. Overall I would say this cake could be used as a good base with different toppings and the like but not an excellent crumb case in iteself. Read More
(7)
Rating: 4 stars
05/06/2003
pretty good but it didn't taste much like the crumb cakes i'd had before. i made this for a party in my 12th grade english class once we finished our huge research paper. definately no complaints from that crowd (or the teacher). Read More
(5)
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Rating: 3 stars
10/01/2010
Other reviewers are correct when they say this cake does not taste or have the texture of a crumb cake. Crumb cakes are nearly always made with buttermilk and baking soda. If you can find a similar recipe and make the adjustments I think you will find a huge difference Read More
(5)
Rating: 5 stars
12/23/2002
Moist and delicious we think that it would be a great cake recipe for any ocasion topping it with your favorite frosting or topping Read More
(2)
Rating: 4 stars
12/23/2002
Thia crumb cake is very moist and most of all if you would add a cup of choclate chips mmmmmmmmm very good Read More
(2)
Rating: 4 stars
06/29/2010
This was a great cake! I did make a lot of changes though not many were necessary just a matter of I didnt have the right ingredients. I used 3 cups self-rising flour instead of all-purpose and omitted the baking power. Self rising flour contains 1 1/2 tsps baking powder and 1/2 tsp salt per cup so I also thought about omitting an egg.....and it worked! I only had 2 eggs on hand so I splashed sommore milk in there. I used another tsp of butter with the shortening that I added only to the crumbs. I also added a little cinomman/ sugar mixture to the crumb and a little less to the cake. I only added enough for a hint of flavor to tie it all together do not make cinomman the main flavor. Overall great and easy. Read More
(2)