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Old-fashioned Crumb Cake ~ Cupcakes

Crumb cake was a coffee cake I grew up with, one that was baked often in my mother's kitchen.  Since there are always some who prefer the cake without raisins, I have taken to making cupcakes.  Fill half the muffin cups, then add raisins to the remaining batter and everybody is happy!

  •  2 cups flour
  • 1 cup sugar
  • 3/4 cup butter, softened
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves 
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk 
  • 1 large egg
  • 1 teaspoon vanilla extract 
  • 1 cup raisins 

  1. Pre-heat oven to 350°F.
  2. Line muffin tin with paper liners.
  3. Combine flour, sugar and butter in mixing bowl and mix until crumbly.
  4. Reserve 3/4 cup of crumbs for topping.
  5. Add baking soda, cloves and cinnamon to flour mixture and stir. 
  6. Combine buttermilk, egg and vanilla and stir.
  7. Add to dry ingredients and mix until smooth.
  8. Stir in raisins.
  9. Fill cupcake liners 3/4 full and sprinkle reserved crumb mixture evenly over tops. 
  10. Bake about 25 minutes...or until toothpick inserted comes clean.
  11. Cool on wire rack.

*To make a cake, pour batter into a greased cake pan and top with reserved crumbs. Bake as above for about 40 minutes.
Yield: 12 large cupcakes or one 9-inch square cake.


  1. Y'all have the best common sense recipes! Thanks for all you share.

  2. Mmmm - those look good and such a great idea to make half with and half without the raisins!

  3. Growing up as I followed in mom and grandma's footsteps, I always enjoyed baking especially because I was allowed to experiment and make mistakes as I learned. Dad wasn't much for sweets but he did love his crumb cake. I miss him!


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