Crumb Coffee Cake by lisagail1070

[rottiedogs]

Crumb Coffee Cake
Submitted by lisagail1070 on July 04, 2011 at 12:11 am

DESCRIPTION
traditional Pa Dutch recipe stands the test of time. Very easy to start/set up the night before, and finish in the morning for a fast breakfast treat.

SUMMARY
Yield 12 servings Source From Edna Ely Heller's {pennsylvania} Dutch Cookbook, revised in 1960 File under coffee cake, crumb, Easy, night before, spice

INGREDIENTS
3 cups AP flour
2 cups gran sugar
1 cup shortening or butter (orig 1953 recipe called for lard)
1/2 tsp ground cloves
1/2 tsp ground allspice (or cinnamon)
1 tsp baking soda
1 cup milk

INSTRUCTIONS
Cut the sugar, flour and spices with the butter til you have a large bowl of crumbs. Remove one cup of the crumbs and set aside for the topping. Dissolve the soda in the milk, and add to the large crumb bowl, mixing by hand til all the crumbs are moistened. Don't overmix. Divide the batter between two 8 or 9 inch greased cake pans and sprinkle 1/2 of the remaining crumbs on each. Bake in preheated 350 degree oven for 30 to 35 minutes, til they test done in their centers. I have had bad luck with pulling them out too soon, then the middles fall as they cool and get gooey. But this is such a fun recipe, and can be done at the last minute as I usually have all ingredients on hand. The description from the original 1953 cookbook says it all:
"This is a sort of all purpose cake. One uses it as a breakfast cake or, with a dessert or as dessert itself. Rarely can one produce such goodness with such little effort"

comments
Submitted by --jej on Mon, 2011-07-11 03:16.
lisagail1070, have you ever made this in a 9x13-size pan? Or does this recipe need the smaller ones for stability / support?
Submitted by lisagail1070 on Mon, 2011-07-11 12:58.
It has a much greater tendancy to collapse in the middle if done in the bigger pan. Also, it doesn't stay fresh as long as some cakes, so if I don't have an event to share half of it with that day, I'll put the other one in the freezer immediately, and then it's fresh (reheat wrapped in foil) when I pull it out a few days or a week later. It's definitely best warm from the oven!
Submitted by judynray5093 on Tue, 2011-07-12 15:08.
I will give this a try. :> )
Submitted by lococolily on Sun, 2011-08-07 16:34.
Actually,I'd like a yeast dough coffee cake with the crumb topping,.I love crum topping, but mine always comes out crisp,would really prefer it soft.

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