|Today's spin used dried cranberries, and a little extra |
spice in the crumb topping. Yes, that is my Dad's tablecloth!
When I was little, my favorite cake in the whole world was from a recipe my maternal Grandma Viola made, a crumb cake with raisins and nuts. It is a large crumbed, moist, spicy cake, with a wonderfully crispy/short topping made with very simple ingredients. I love it, and it was my birthday cake every year, and I have made it hundreds of times, shared the recipe with dozens of friends, and also adapted it into a delicious, moist pumpkin version I will post soon. This recipe was one of the first ones I added to my own personally illustrated cookbook which I prepared before going away to college. I tried to capture many of the family recipes which hadn't been written down, or if they were, they could be found in an end page of a random cookbook or a scrap of paper between some pages.
|My 1974 cookbook, Grandma Viola's Crumb Cake Recipe|
|I like to bake almost anything in ceramic dishes, it seems|
to give the cake a softer bottom.
My Grandma Viola's Crumb Cake, original version:
Preheat oven to a moderate oven (this would be about 350F)
2 c flour
1 c sugar
3/4 c butter
Cream these together to an even but coarse crumb (like making pie crust) and set aside 1/2 c of the crumb mixture
to the rest add
1 beaten egg
1 cup sour milk (add a Tbl. of vinegar to the milk to sour it.You could use any mild acid, like lemon juice, or even use buttermilk. The acidity promotes goood leavening action with the baking soda).
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground clove
add raisin and/or chopped walnuts to taste (about 1 cup total, but more or less works)
Mix together and put in a greased floured pan, sprinkle the crumb mixture evenly over the top and bake until done
I have made this in an 8x8 or a 9 x 13, the 8x8 will cook longer, about 40 minutes, but check it after 30 minutes. Check doneness with a toothpick in the center, it should come out dry and clean, but be careful not to cook it too, long, you want it to be moist. I have made it in muffin pans too.