Prep 10 mins
Cook 25 mins
A recipe from 1945 that carries on the tradition of warm memories. Great to enjoy on Christmas morning.
- 473.18 ml flour
- 236.59 ml sugar
- 2.46 ml salt
- 9.85 ml baking powder
- 4.92 ml ground cinnamon
- 59.16 ml shortening
- 1 large egg, lightly beaten
- 4.92 ml vanilla extract
- Combine flour, sugar, salt, cinnamon and baking powder.
- Cut in shortening, reserve 1/2 cup; set aside.
- Place beaten egg in a measuring cup and add enough milk to equal one cup.
- Add vanilla and combine with flour mixture, mix well.
- Pour into a greased 8 x 8 pan.
- Sprinkle with reserved dry mixture.
- Dot with butter, sprinkle with sugar and cinnamon.
- Bake 25 minutes at 375°.
Very nice crumb cake! Nice texture and flavor! I made as directed with ease. Next time I prepare this, I think I may add a few toasted almonds to the topping! This recipe would be great served for breakfast or for snack. Thanks, Shirl, for sharing your recipe with us!
this was just so good!!. i loved the taste, it wasn't overly sweet and it had a really nice texture. and the smell was just so tempting while it was baking. i could hardly wait for it to cool down enough for me to eat it. thank you so much for posting.
This was awesome. Very easy to put together and great taste. Took this out of the oven a half hour ago and its pretty much gone! Now I don't have to spend the $5.00 to buy a Sara Lee or Entemann's crumbcake! I don't think I'd dot with the butter again, tho, I think I like the appearance better with just the soft crumb topping. Great recipe and definitely a keeper!