Grandma’s coffee crumb cake, an easy and delicious breakfast indulgence with just 205 calories
A recipe from 1945 that carries on the tradition of warm memories. Great to enjoy on Holidays morning.
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!
Ingredients
For the Crumb Topping!
3 tablespoons flour
½ cup sugar
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Ingredients
For the Crumb Topping:
3 tablespoons flour
½ cup sugar
¼ cup brown sugar
1 teaspoon cinnamon
3 tablespoons butter, cut into small pieces
For the Cake:
1 cup white wheat flour (King Arthur)
1 cup all-purpose flour
½ cup sugar
1 teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons butter, cut into small pieces
1 egg
¾ cup milk
Instructions
Preheat the oven to 375F. Grease a 9-inch square baking pan.
In a small bowl blend the streusel crumb topping ingredients together, work the butter into the flour until well incorporated, and set aside.
In large bowl with a fork or electric mixer on low speed combine the flours, sugar, cinnamon, baking soda and butter until the butter is worked well into the flour. Beat in the egg and then stir in the milk just until blended.
Spread half the batter into the prepared pan and spread half the streusel crumb topping over it. Cover with the remaining batter and then the rest of the topping. Bake for about 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 15-20 minutes before serving.
From: 77recipes