I have fond memories of baking with my grandma Thomas. We made cinnamon jumbles, cookies, and this crumb cake. The recipe cards always say “Olive Crumb Cake”, but it is supposed to read “Olive’s Crumb Cake.” As I understand it, Olive was one of my grandmother’s friends, and this was her recipe.
The cake is nice, moist and spongy. The cake sort of crumbles, but it is the crumbs on the top that give it its name. It is a wonderful breakfast cake as well as a snack cake.
Ari and I made this the other day, and I thought I would share it.
- 1 1/2 Cups Brown Sugar
- 1/2 Cup Shortening (I recommend butter flavored stuff… I’ve used butter itself as well, but the recipe says Shortening so I’ll repeat what it says).
- 2 Cups Flower
- 1 Egg
- 1 Cup Sour Milk (to make Sour Milk, pour 1 cup milk into a bowl, add 1 Tablespoon Vinegar and let stand for 5 minutes)
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Soda
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