I think Hostess used to sell little individually wrapped crumb cakes, which I remember enjoying as a child. But some mass produced confection is never as good as the real thing. Crumb cakes are especially popular among the Amish of Pennsylvania and that is where this recipe comes to me from. Let us know if you decide to try this at home, I’d like to know how it turns out.
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 1 /2 cups sugar
1 /2 to 2/3 cup butter
3 large eggs
1 cup milk
2 teaspoons vanilla extract
Sift the flour, baking powder, salt, and sugar. Cut in butter until the mixture has the consistency of coarse meal or small peas . Reserve about 1 ½ cups of this mixture. Combine the eggs, milk, and vanilla extract and stir into the remainder of the dry blend just until everything is moistened. Pour into 2 well-buttered 10-inch pie pans. Brush the top of the dough with melted butter and sprinkle with the reserved crumb mixture. Bake in a 350°oven for 25 to 30 minutes, or until cake is done or a toothpick comes out clean.
Kevin, Is the amount of baking powder correct for this recipe? I have been wanting to try this recipe, but thought a tablespoon was a little much.
Thanks for your help.
Margie
Margie..Yikes…I hope it is correct, that is the way it was written by the Amish author…if you try it let us know how it turns out!
I baked these today. I forgot on the first one to spead the butter so I just sprinkled the topping on the batter. The second one I poured melted butter, then the topping. I liked the one without the melted butter better. I will make these again.
Margie
I made this today. It was good and taste even better when it is cooled. But it was more of a batter than a dough and I don’t see how you could really brush butter on so I left it off. I also buttered and floured pan for easier cake removal.
I have the same basic recipe from an old Amish cookbook, but they called for brown sugar and left out the vanilla. It was baked in a 9 x 13 pan rather than two pie plates.