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    You are in: Home / Recipes / Grandma's Crumb Cake Cupcakes (Or Cake) Recipe
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    Grandma's Crumb Cake Cupcakes (Or Cake)

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 26, 2011

      Thought these were just great, & I'll admit to being generous with the cinnamon (love that stuff)! Had intended to share the batch with a neighbor couple, but within about a 10-hour period, 3 of us had pretty much finished off all of 'em! That good, especially when fresh ~ I doubt if I'd ever be able to tell you how good (or bad?) they might be on the 2nd or 3rd day! Well worth making again! Many thanks! [Tagged & made in Please Review My Recipe]

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    • on December 15, 2009

      They didn't pack the punch I thought they would with that much cinnamon and nutmeg, maybe more cinnamon is needed. I made sour milk with milk and lemon juice and made 1/2 with raisins, half without. I got 17 muffins out of this and my muffins weren't over flowing. 22 mins in my oven was perfect. My daughter will love the addition of raisins!

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    • on December 13, 2009

      These taste wonderful! I halved the recipe, and used milk with vinegar for the buttermilk. I also soaked my raisins before adding so they would be extra juicy. I'm not sure if it is because I halved the recipe, but my crumb mix on top ended up looking like melted cream cheese...so I may not add the photo. I'll post one in the holiday forum and if you'd like it, I'll add it to the recipe. Loved the flavor combination....like a little spice cake. Thanks for sharing!

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    • on May 27, 2007

      What a wonderful aroma while baking! Delicious lightly spiced raisin cupcakes. Used sour milk using Substitute for Buttermilk with the lemon juice option. Sprayed my muffin tins with Nonstick Cooking Spray instead of lining with papers. Worked great. I'm going to make it again as a 9x13 cake, grease the pan with Pan Release, Professional Pan Coating (Better Than Pam Spray!), and serve each piece with a dollop of whipped cream and a dusting of cinnamon on top.

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    • on December 10, 2006

      WOW! I LOVE these! So easy to make too. My favorite part is the nutmeg. The raisins go very nice with it. They're so soft and yummy. I softened my butter in the defrost mode in my microwave for 10 seconds. Then I used the back of a fork to make the crumb. I used buttermilk. The only change I made was to add 1/4 tsp of cinnamon to the topping. It made exactly 20 muffins and baked for 20 minutes. I made this for Zaar 1st Annual Holiday Tag Game. The nutmeg and holiday game got me in a holiday mood so I had to take holiday pics. Thank you so much for this recipe. It is a keeper!

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    Nutritional Facts for Grandma's Crumb Cake Cupcakes (Or Cake)

    Serving Size: 1 (1123 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 183.0
     
    Calories from Fat 71
    39%
    Total Fat 7.9 g
    12%
    Saturated Fat 4.8 g
    24%
    Cholesterol 38.1 mg
    12%
    Sodium 137.2 mg
    5%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 0.7 g
    2%
    Sugars 15.0 g
    60%
    Protein 2.6 g
    5%

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