Pennsylvania Dutch Crumb Cakes

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"This is the MOISTEST crumb cake I have ever tried. It's my mother-in-law's recipe, and I just can't get enough of this, and I usually don't like crumb cake."

MY NOTES: Make individual size crumb cakes using my crumb cake papers, and bake them for about 15 minutes.

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Ingredients

  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 1/2 cups sugar
  • 1/2-2/3 cup butter
  • 3 large eggs
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • Salt

Preparation

Step 1

Sift flour, baking power, salt, sugar and soda. Cut in butter until mixture has the consistency of course meal or small peas. Reserve about 1 1/2 cups of this mixture.

Combine the eggs, milk and extracts and stire into the remainder of the dry blend. Pour into 2 well-buttered 10-inch pie pans.

Brush the top of the dough w/ butter and sprinkle with the reserved crumb mixture.

Bake at 350° for 25-30 minutes or until cake is done.
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REVIEWS:

Delicious cake! So moist and melt in your mouth and we love the little crumb topping! I halved the recipe and made in muffin pans instead of the pie pan so I could have individual servings for lunch packing. I filled the paper baking cups almost 2/3 full before adding the topping and they baked up great in 15 minutes time. Using half the recipe written, I got 14 cup"cakes"

Ok, I made the cake in a 9"X13" pan. We'll keep the 5 stars. Very good flavor. Wish there were more crumbs on top, but, that's because I love struesly tops :) Followed the recipe exactly and used fresh bp and bs. I can't imagine using 10" pans because it didn't raise to the top in 1 pan. One unimportant change I made, I grated a small amount of cinnamon and nutmeg over the crumbs before baking. Hubby had a piece on our coffee break and declared it a keeper. Photo to follow.

I pulled this recipe off this site in 2004 and have been making it ever since. It's an excellent moist cake that goes great with coffee or tea. I also make it in a 9x13 pan and bake for 40 min at 350. I add a cup of chopped pecans to the topping. It's a family favorite.

This was the best crumb cake I've ever eaten. I have now made this cake several times as all the family loves it. It is moist and incredibly delicious. I bake it in a 9 x 13 pan.

Out of all the recipies for crumb cake this was the best by far! Several recipies that I have tried in the past have been dry and the cake crumbles. This recipe was moist held up well. I added cinnamon to the crumbs on top just for added flavor. Thanks Barbara. It was every- thing you said it would be. My family really enjoyed it.


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