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    You are in: Home / Recipes / Old-Fashioned Crumb Cake Recipe
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    Old-Fashioned Crumb Cake

    Old-Fashioned Crumb Cake. Photo by CareBare

    1/1 Photo of Old-Fashioned Crumb Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    Pepina Rae's Note:

    What a wonderful old classic! It's buttery, moist, and simply LUCIOUS!! Your friends and family will be coming back for more. TIP: Do not insert a toothpick to test for doneness until center is firm when pan is shaken.

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    Units: US | Metric


    1. 1
      Adjust oven rack to center position and heat oven to 350°.
    2. 2
      Generously grease bottom and lightly grease sides of 10-inch springform pan and dust with flour.
    3. 3
      With electric mixer, mix flour, sugar, and salt in large mixing bowl until blended.
    4. 4
      Cut in butter until mixture resembles coarse crumbs.
    5. 5
      Remove 1 cup of crumbs to separate bowl.
    6. 6
      Mix baking powder and soda into mixture remaining in large mixing bowl.
    7. 7
      Add buttermilk, egg, and vanilla; mix well until batter is thick, smooth, fluffy, and frostinglike, 1 1/2- 2 minutes.
    8. 8
      Using a rubber spatula, scrape batter into prepared pan and smooth top.
    9. 9
      Add nuts, brown sugar, cinnamon and allspice to reserved crumbs; toss with a fork or your hands until blended.
    10. 10
      Sprinkle crumbs over batter, pressing lightly so that mixture adheres.
    11. 11
      Bake cake until center is firm and cake tester comes out clean, 50- 55 minutes. TIP: Do not insert a toothpick to test for doneness until center is firm when pan is shaken.
    12. 12
      Transfer cake to rack; remove pan sides.
    13. 13
      Let cake cool completely, about 2 hours, before serving.
    14. 14
      When completely cooled, cake can be slid off pan bottom onto serving plate.

    Ratings & Reviews:

    • on November 01, 2007


      I love making coffee cakes on the weekends and couldn't resist the nice photo! I was short on flour and had to use 1 & 1/2 cups of cake flour (plus 3 tbs- to equal all-purpose) with half cup all-purpose. I did use just a pinch of allspice and it adds a nice flavor to the topping. I also couldn't find the bottom to my spring form pan and baked in a bundt pan. This worked out perfectly and I cut the cooled cake directly from the pan (instead of flipping over) so I wouldn't lose any precious topping crumbs. My son and husband especially loved this. It IS worth using the larger amount of butter than I usually put in coffee cakes. It really made this a terrific butter cake and I will definitely make again. Thanks Pepina Rae, for posting! Roxygirl

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 24, 2007


    • on January 02, 2006


      delicious cake, was gone in minutes..only problem was that it was way to samll for the 10" tin, needed a smaller one, and still wasnt that high. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Old-Fashioned Crumb Cake

    Serving Size: 1 (107 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 496.3
    Calories from Fat 204
    Total Fat 22.7 g
    Saturated Fat 10.1 g
    Cholesterol 65.5 mg
    Sodium 456.0 mg
    Total Carbohydrate 68.6 g
    Dietary Fiber 1.7 g
    Sugars 43.0 g
    Protein 6.6 g

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