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(contributed by Elsie K. Neufeld)
2 cups brown sugar
3 cups flour
2 tsp cinnamon
3/4 cup margarine (or butter, I suppose), softened.

Mix the above and reserve 3/4 -1 cup for “crumbs.”

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Add 2 tsp BAKING SODA to 1 1/2 cups sour milk (or buttermilk). Whisk with a fork.
Pour into the dry mixture. Then beat 2 eggs and add. Turn on mixer. Beat until your intuition tells you to stop.

Pour into a 9×13 inch pan. Top with reserved crumbs.

Bake at 350 degrees for 30 or so minutes.

 

Bakers’ notes: I wanted to keep Elsie’s mom’s recipe worded just the way it was. I used a different method, so include these few notes:

 

Whisk together sugar, flour and cinnamon. Cut in butter until crumbly. Set aside 3/4 cup crumbs. Whisk baking soda into remaining crumbs.

 

Whisk together buttermilk and eggs. Add to crumb mixture and bring together with a fork, until the consistency of muffin batter.

 

Pour into a buttered pan. Top with reserved crumbs. Bake until a tester comes out clean.

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