Saturday, November 8, 2008

Old Fashioned Crumb Cake

I've been eating this crumb cake since I was in grade 9 . . . .1974. How can I be so sure? Well, that was the year I started to date my beloved and his mom made this often for his lunch. I have made it countless times and it turns out moist and the fragrance is out of this world. The method is easy peasy so put away your mixer. . .
My mother in law is such an awesome baker and cook, I can't count the number of recipes that she has shared with me. . . thanks mom.

  • Crumb Cake

  • 1 cup white sugar
  • 3/4 cup softened butter
  • 2 cups of all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 farm fresh egg
  • 1 cup buttermilk

  1. Cream the butter and sugar in a medium bowl.
  2. Add the flour and blend together.
  3. Take out one cup of the above mixture and set aside.
  4. To the remainder. . .add the baking soda, and the spices.
  5. In a small bowl, beat the egg until foamy.
  6. Add the buttermilk to the egg.
  7. Add the liquid ingredients to the dry ingredients.
  8. Spread the batter into a greased 9" square pan.
  9. Sprinkle the set aside crumbs evenly ontop of the batter.
  10. Bake at 350 for 40 - 50 minutes. Stick in a toothpick at 40 minutes to check for doneness. The toothpick should come out clean.


  1. Lovella..memories flood in..I remember my Mom baking Crumb Cake for Sunday faspa.
    I must bake this cake soon!

  2. Crumb cake was baked most Saturdays in my mom's kitchen...and I have made it often over the years. My recipe is exactly the same but with raisins...and Elmer wouldn't be real happy if I omitted them!

  3. I like cakes with crumbs! I was wondering what makes this one caramel colored? Just the spices?

  4. Yes Anneliese just the spices,
    Judy, I'm wondering if mom omitted the raisins because of Dad. . we love raisins and will add it in next time. . .thanks for the hint.

    1. Hi. We prefer using chopped up dates instead of the raisins. Have never tried it without the fruit. I make this often and it is one of my husbands favorites and the smell when it is baking is amazing. I usually do a 9 x 13 version though (lasts longer).

  5. Lovella,
    Charlotte gave me this blog site and I am having such a good time reading the recipes and comments it brings back the days spent with my oma and mom baking and cooking the mennonite way...thanks so much for the effort you have put in to set up the blog in such a beautiful way with pictures and directions...

  6. I just saw this recipe this AM as I was pulling out a different recipe and thought I should post this one as it has been made by many of my aunts and my Mom. You beat me to it. You are so right about the wonderful smell the kitchen holds when this is freshly out of the oven. A quick and delicious coffee treat. Kathleen

  7. Oh what a delicious looking crumb cake. I have all of the ingredients on hand and look forward to making it this week. Thanks for sharing the recipe!

  8. Oh my...forgotten memories now renewed. I remember this cake! It might be 'easy peasy' ( crack me up...where do these expressions come from?!) might be easy but it certainly tastes wonderful and rates up there with the most complicated of cakes!!

  9. My MIL is a fantastic cook too - she is 79 and still loves to try new recipes.

  10. I just wanted to say a huge "thank you" for this blog. I grew up enjoying many of these Mennonite dishes, but somehow have always felt intimidated to try them myself. I have the Mennonite Treasury Cookbook, but for me, a picture is worth a thousand words. I haven't tried many of the recipes in the book because I didn't know what the end result was supposed to look like: how would I know if I did good?! lol!
    Your blog has been wonderful.
    I have already (successfully) made many of the dishes posted here, and I look forward to passing many of these recipes onto my daughters.

    From a Mennonite Girl!

  11. I just baked this cake but it didn't turn out for me. I doubled the recipe for a 13 x 9 pan and I also used margarine as I always do (never had any trouble before). The part that I set aside was a dough, not dry crumbly stuff like I imagined.

  12. This is the recipe my gramma called "Wash Day Cake." She made it often, and we all loved it. I should make this for my family. I think they'd love it.

  13. Thanks for this great blog! I made this cake for the first time yesterday to share with my co-workers. Everyone loved it! If I find the recipe here I can confidently make something for "taking along" the first time I try it! :) I also tried out the cake in a mug just for fun...yum!

  14. Love this blog - I've got to bake the Crumb Cake - May be an answer to what I need for Friday.