Best Grandmas One Bowl Crumb Cake Recipes

CRUMB CAKE

Steps:

• For the crumble topping, combine the melted butter with the dry ingredients using your hands, until pieces crumble and stick together when pressed. Set aside.
• For the cake batter, in a bowl, combine the flour, sugar, salt, and baking soda.
• Add butter to the batter. Then add the eggs, buttermilk, and vanilla, and beat until combined.
• Spread batter into a 9-inch greased and floured baking dish (or use my homemade cake release).
• Add crumb topping to the top of the cake. Pinch pieces of the crumb topping in your hand and drop them on the cake batter. You'll want some larger pieces mixed with smaller crumbs.
• Bake in a 325 degree oven for about 45 minutes. Cool in pan before serving.
• Sprinkle with powdered sugar before serving (after cooling).

CRUMB CAKE

Steps:

• In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
• Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
• Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

TILLIE'S GINGER CRUMB CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine flour and sugar; cut in butter until crumbly. Set aside 2 cups. Combine remaining crumb mixture with the remaining ingredients. , Sprinkle 1 cup of the reserved crumbs into a greased 12-in. cast-iron skillet or 13x9-in. baking dish. Pour batter over crumbs and sprinkle with remaining crumbs. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. If desired, sprinkle with confectioners' sugar before serving.

GRANDMA'S CRUMB CAKE

Steps:

• Combine flour, sugar, salt, cinnamon and baking powder.
• Cut in shortening, reserve 1/2 cup; set aside.
• Place beaten egg in a measuring cup and add enough milk to equal one cup.
• Add vanilla and combine with flour mixture, mix well.
• Pour into a greased 8 x 8 pan.
• Sprinkle with reserved dry mixture.
• Dot with butter, sprinkle with sugar and cinnamon.
• Bake 25 minutes at 375°.