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My review
Crumb Cake I
Sally
"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."
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Ingredients
1 h 10 m servings 212 calsOriginal recipe yields 24 servings (1 - 9x13 inch cake or 2 8 inch rounds)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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
Per Serving: 212 calories; 9.5 g fat; 29.3 g carbohydrates; 2.7 g protein; 24 mg cholesterol; 59 mg sodium. Full nutrition
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Reviews
Read all reviews 1015 Ratings
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Most helpful positive review
2/8/2009
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 C...
Most helpful critical review
10/4/2002
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...
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Most positive
Least positive
Newest
10/4/2002
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...
2/8/2009
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 C...
7/12/2001
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!
10/16/2002
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 cin...
9/30/2010
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 s...
5/13/2000
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 compla...
6/29/2010
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 an...
1/21/2002
Moist and delicious, we think that it would be a great cake recipe for any ocasion, topping it with your favorite frosting or topping