Spice Crumb Cake
This crumb cake is more suitable for dessert rather than breakfast.
My mother got the recipe from her step-mother, who got it from a close friend.
In my teenage years, the crumb cake was a big hit in our neighborhood,
particularly for summer backyard cookouts.
For such events, my mother would often make four of these crumb cakes in succession
because buttermilk is usually available only in quarts.
One year my brother and I and two friends feared that even with four crumb cakes,
we wouldn't get enough cake ourselves.
So we stole one of them and feasted on it in the basement.
My mother was totally mystified and several times said
"I could swear I made four crumb cakes."
The fun part of this recipe is making the crumbs,
but remember to wash your hands and clean your fingernails first!
1 cup white sugar
Mix to crumbs with hands, put aside 1 cup (packed), and to the rest add:
1 cup brown sugar (packed)
3 cups flour
1 cup (2 sticks) butter, softened
1 teaspoon cinnamon
¼ - ½ teaspoon salt
1 teaspoon vanilla
(I have never used the raisins in this recipe.)
Mix well and pour into a well-greased 9” x 11” pan.
(I prefer an oblong Pyrex pan for this.)
Sprinkle crumbs and
on top. Bake at 325° for about 40 min.
2 well-beaten eggs
1 cup buttermilk to which 1 teaspoon baking soda has been added
1 cup raisins cooked dry in a little water (optional)
© Charles Petzold, 2000