This is a moist, not-too-sweet cake with a butter crumb topping. My mother in law gave me the recipe when I became a bride 44 years ago.
Crumb Cake II
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/2 cup butter, softened
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 pinch salt
- 1 egg, lightly beaten
- 1 cup buttermilk
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11×7 inch pan.
2 In a large bowl, mix flour and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture as crumbs for top of cake.
3 To the remaining flour mixture stir in the cinnamon, cloves, baking soda and salt. Blend in egg and buttermilk. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.
4 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.