Best Buttermilk Crumb Cake Recipes

BUTTERMILK MANGO-BERRY CRUMB CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
• Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
• Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.

STRAWBERRY BUTTERMILK CRUMB CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.
• Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.
• Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
• Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
• Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.

BUTTERMILK SPICE CRUMB CAKE

Steps:

• 1. Preheat oven to 350. Butter a 9x13 inch pan and set aside. To make the crumbs combine all of the ingredients in a medium bowl with a spoon or your fingers until the mixture forms coarse crumbs; set aside.
• 2. To make the cake sift together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt onto a sheet of waxed paper; set aside.
• 3. In a large bowl, beat the butter with an electric mixer on high speed until light and fluffy. Gradually beat in the sugars, beating until very light. Change the mixer speed to medium and beat in the eggs, one at a time, beating well after each addition.
• 4. Change the mixer speed to low and alternately beat in the flour mixture and buttermilk, beginning and ending with the flour mixture and beating just until blended. Spread the batter in the prepared pan. Scatter the crumbs over the top, pressing them lightly into the batter.
• 5. Bake until the top of the cake is firm, the crumbs are crisp, and a skewer inserted into the cake comes out clean, 40-45 minutes. Cool in the pan on a wire rack. Dust with the confectioner's sugar before serving if desired.

BUTTERMILK CRUMB CAKE

Steps:

• In a mixing bowl, cream the butter and brown sugar.
• Add flour; mix until blended and crumbly. Set aside 1 cup for topping.
• To the remaining mixture, add egg, buttermilk, vanilla, baking soda and salt; stir just until blended.
• Pour into a greased 13in.x 9in.x 2in. baking pan.
• Sprinkle with the reserved crumb mixture.
• Bake at 375º for 30-35 minutes or until a toothpick inserted near the center comes out clean.
• Garnish with whipped cream if desired.