Best Aunt Lillians Crumb Cake Recipes
AUNT VERA'S CRUMB CAKE
This recipe is actually more crumb than cake; very buttery and yummy. Makes two large trays. Wrap well, after cooling and freeze one for later use.
Provided by manushag
Categories Dessert
Time 45m
Yield 2 trays, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Cream butter and sugar until light yellow and well blended.
- Add eggs, one at a time.
- Sift flour and baking powder together and add alternately with milk, beginning and ending with 1/2 cup of flour.
- Add vanilla.
- Spray two cookie sheets with cooking spray and fit with parchment paper. Spray again.
- Divide batter between two trays.
- Mix all crumb ingredients together with a fork, and form into two balls.
- Crumble each ball over each tray.
- Bake for 25 to 30 minutes.
- When cool, sprinkle with confectioners sugar.
Nutrition Facts : Calories 153.4, Fat 6.3, SaturatedFat 3.8, Cholesterol 23.7, Sodium 79.2, Carbohydrate 22.8, Fiber 0.4, Sugar 12.5, Protein 1.8
AUNT LILLIAN'S CRUMB CAKE RECIPE
Provided by Crick_and_Sarge
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan. Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes on a wire rack. Serve warm. Yield: 9 servings.
AUNT LILLIAN'S CRUMB CAKE
MY AUNT LILLIAN made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon
Provided by Allrecipes Member
Time 50m
Yield 9
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add the sour cream and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan.
- Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 51.9 g, Cholesterol 79.7 mg, Fat 19.3 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 10.7 g, Sodium 299.2 mg, Sugar 34 g
AUNT LILLIAN'S ITALIAN CREAM CAKE
My Aunt Lillian gave me a small book of her favorite recipes when I got married. All were handwritten on 3x5 note cards. I cherish these recipes. Her Italian Crème Cake is one of my favorites! To make a lighter version, use non-fat cream cheese and Land O Lakes light butter.
Provided by Vicky McLain
Categories Cakes
Time 30m
Number Of Ingredients 15
Steps:
- 1. Mix baking soda and buttermilk. Let stand.
- 2. Cream together sugar, butter and canola oil. Add egg yolks one at a time, beating after each addition. Gradually add flour and buttermilk, alternating between each addition.
- 3. Separately beat the five egg whites until stiff and fold into batter.
- 4. Add nuts and coconut, stirring gently.
- 5. Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done. Let cool.
- 6. ICING Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.
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