This old-fashioned country farmhouse crumb cake has been a recipe in my family for years. It quite resembles a coffee cake and is a hearty dessert that is tasty and not too sweet. Its crumb topping adds a lovely texture element to the cake.

Crumb cake is quite economical to make because it just takes basic pantry supplies and draws its flavour from the cinnamon and cloves.  It’s always good to have a recipe that, if need be, can be quickly made without a special trip to the supermarket for ingredients.

I think this used to be a very popular cake in the country because it was a hearty dessert, it was not costly or difficult to make, and it did not require frosting.  For many farm wives who often had large families to bring up while working alongside their husbands on the farm, this would have been a relatively easy-to-come-by dessert. This crumb cake is particularly tasty with a cup of tea or coffee.

The cake has a lovely tender crumb with an airy texture. To dress up this cake, sprinkle with a light dusting of confectioner’s sugar (aka icing or powdered sugar)

[Printable recipe follows at end of posting]

Country Farmhouse Crumb Cake

Ingredients:

1 tbsp vinegar
1 cup milk

2 cups all-purpose flour
2 cups brown sugar, lightly packed
½ cup cold shortening

½ tsp salt
1 tsp cloves
1 tsp cinnamon

1 tsp baking soda
1 egg, lightly beaten

1 cup raisins

Confectioner’s sugar for dusting (optional)

Method:

Preheat oven to 350°F.  Prepare 9”x9” square baking pan by greasing or lining with parchment paper.

In 1 cup measuring cup, place 1 tbsp vinegar.  Fill cup with milk. Let stand 5-7 minutes to sour.

Meanwhile, in large bowl of stand mixer, combine the flour and brown sugar.  Using a pastry cutter, cut in the shortening.  Remove 1 cup of crumb mixture and set aside.

Add the salt, cloves, and cinnamon to the remaining mixture in the bowl. Stir well.

Stir the milk-vinegar mixture and transfer to small bowl.  Add the baking soda and beaten egg.  Stir. Pour over dry ingredients in bowl. With mixer on low/stir setting, incorporate the ingredients for 15 seconds. Increase mixer speed to medium low and beat mixture for an additional minute. Stir in the raisins.

Transfer batter to prepared pan and spread evenly. Spread the reserved crumb mixture evenly over cake. Bake for approximately 45 minutes or until cake tester inserted into center of cake comes out clean. Remove cake from oven and place on wire rack to cool completely before cutting and serving.  Cut cooled cake into 16 pieces. Dust with confectioner’s sugar (powdered icing sugar), if desired.

Yield: 16 servings

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Print

Country Farmhouse Crumb Cake

Old-fashioned easy-to-make crumb cake uses standard pantry supplies. Flavored with cinnamon and cloves and dotted with raisins, this cake has a lovely tender crumb.

Course Dessert

Cuisine American

Servings 16

My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

• 1 tbsp vinegar
• 1 cup milk
• 2 cups all-purpose flour
• 2 cups brown sugar, lightly packed
• 1/2 cup cold shortening
• 1/2 tsp salt
• 1 tsp cloves
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 egg, lightly beaten
• 1 cup raisins
• Confectioner's sugar for dusting (optional)

Instructions

1. Preheat oven to 350°F. Prepare 9”x9” square baking pan by greasing or lining with parchment paper.
2. In 1-cup measuring cup, place 1 tbsp vinegar. Fill cup with milk. Let stand 5-7 minutes to sour.
3. Meanwhile, in large bowl of stand mixer, combine the flour and brown sugar. Using a pastry cutter, cut in the shortening. Remove 1 cup of crumb mixture and set aside.
4. Add the salt, cloves, and cinnamon to the remaining mixture in the bowl. Stir well.

5. Stir the milk-vinegar mixture and transfer to small bowl. Add the baking soda and beaten egg. Stir. Pour over dry ingredients in bowl. With mixer on low/stir setting, incorporate the ingredients for 15 seconds. Increase mixer speed to medium low and beat mixture for an additional minute. Stir in the raisins.

6. Transfer batter to prepared pan and spread evenly. Spread the reserved crumb mixture evenly over cake. Bake for approximately 45 minutes or until cake tester inserted into center of cake comes out clean. Remove cake from oven and place on wire rack to cool completely before cutting and serving. Cut cooled cake into 16 pieces. Dust with confectioner’s sugar (powdered icing sugar), if desired.

Recipe Notes

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