Monday, December 31, 2012

Crumb Cake

This is a special recipe, one that my brother Pat and I would beg the Mama Jones to make often. It's a recipe I willing risked my own life for. You see, we had a scary basement. The kind you held your breath and ran up the stairs like a bat out of hell as soon as you got what you were after. My mission was canned peaches; sweet delicious peaches the Mama Jones had canned herself and had stock piled in the horrifying basement. They would chill in refrigerator while she made this yummy deliciousness, and are the perfect side to this sweet cake.  I make it for my own kidlets now, who affectionately call it "Crummy Cake", trust me, this is not a reflection on how it tastes. It disappears into thin air.

Crumb Cake aka Coffee Cake


2 cups flour
2 cups brown sugar
3/4 cup shortening
1 cup sour milk (or + 1 Tbsp lemon or vinegar , read down for a trick on this)
1 tsp baking soda
1 tsp cloves
1 tsp cinnamon 
1 egg


Combine 2 cups flour, 2 cups brown sugar, and 3/4 cup shortening and rub to crumbs. Set aside 1 cup of mixture.

Add 1 Tbsp of lemon juice, or vinegar to your 1 cup of milk, it will curdle within a few minutes, giving you your "sour milk".

To rest of mixture add 1 cup sour milk, 1 tsp baking soda, 1 tsp cloves, 1 tsp cinnamon, and 1 egg. Mix well.

Pour into 9x13 pan that has been lightly greased, top with reserved crumbs and bake at 350 degrees for 20-25 minutes, or until golden brown.


With, or without the chilled peaches you braved the boogie man for! 

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