Pennsylvania Dutch Crumb Cake

Pennsylvania Dutch Crumb Cake

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Yield: 12-16 slices

    • About This Recipe

    “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.”

    Ingredients

  • 3cupsflour
  • 1teaspoonbaking powder
  • 1 1/2 cupssugar
  • 1/2-2/3 cupbutter
  • 3largeeggs
  • 1teaspoonbaking soda
  • 1cupbuttermilk
  • 2teaspoonsvanilla extract
  • 1teaspoonalmond extract
  • salt

    • Directions

  • 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.

    • Reviews

  • “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 excellentmoist cake that goes great with coffee or tea.I also make it in a 9×13 pan and bake for 40 min at 350. I add a cup of chopped pecans to the topping. It’s a family favorite.Thanks Lee”

  • “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” :)Thanks for sharing! Made for PAC Spring 09″

  • “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 havetried in the past have been dry and the cake crumbles.This recipie 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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