Grandma’s Crumb Cake

This is a classic coffee cake that’s so easy to make an engineer could do it. Below is single batch recipe but I have a 14″ round tin I usually use so I double the cake recipe. Then, I so like the topping that I usually triple it. I forgot to weigh the ingredients so next time I make it, I’ll add those units for all you weight-based bakers. Note: I like a strong vanilla taste so usually double the vanilla in the cake and topping. This is a quick

Cake Ingredients

3 times recipe
  • 2 oz shortening
  • 1/3 cup sugar
  • 4 oz milk
  • 1 egg
  • 1 cup flour
  • 1.5 tsp baking powder
  • 1/2 tsp vanilla
  • 1/4 tsp salt

Crumb Topping Ingredients

4 times recipe
  • 1/4 cup sugar
  • 3/4 cup flour
  • 1/4 cup butter – softened or thinly sliced if firm
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch of salt

Prosses – Make Topping First

  1. Mis en Place both topping and cake ingredients.
  2. Combine sugar, flour, cinnamon, and salt. Stir to mix thoroughly.
  3. Combine butter and vanilla. If butter is firm, slice into thin slices
  4. Add butter to flour mixture 1 tsp at a time, tossing with a fork until crumbs form. Should have a nice bowl of crumbs when done.
    • If butter is firm, use hands to mix with flour making into crumbs.

Process – Cake – Make second

  1. Preheat oven to 375 deg. F.
  2. Cream the shortening and sugar using the whisk attachment on your counter mixer until fluffy.
  3. Add the egg and mix batter more.
  4. Shift the flour, salt, and baking powder together. Shift three times.
  5. Mix the vanilla and milk together.
  6. Alternate adding the flour mixture and milk mixture to the batter. Give the mixer some time to incorporate each addition.
  7. Pour batter into greased 8″x8″x2″ pan.
  8. Sprinkle on topping on top.
  9. Bake 30 minutes (no fan) and serve warm.

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