It’s cake, it’s buttery, it’s sugary…you know you want some! I fully believe in an occasional something sweet and love to bake. And crumbs, who doesn’t love crumbs…on their cake anyway!?! So 13 years ago when a friend shared this recipe with me, I was so excited! I had never made a crumb cake before and it’s so simple…and you can change up the spices and make it be whatever you want it to be! It can be whipped up in a few minutes and comes out great every time.
Sometime baking on a Sunday afternoon soothes my soul. And some times baking on a week day to surprise my family brings me great joy. It reminds me of when my mom would have fresh cookies waiting for us after school when we were kids. And it makes the house smell good and entices everyone to finish their dinner and clear their dishes.
This simple butter cake is perfect as a breakfast cake, tea time treat or dessert for a dinner gathering. The original recipe calls for allspice which is awesome. But switch it up for a little something different, or if you don’t have any allspice. You can do straight up cinnamon, or a combination of cinnamon and nutmeg. How about ginger and little lemon zest, or orange and cinnamon. The spice world is yours when it comes to this cake…if you have it, try it!
ALL Spice Butter Crumb Cake
3 Cups of Flour (I use King Arthur White Wholewheat)
2 Cups of Sugar (I use evaporated cane juice)
1/2 tsp Allspice
1 Cup Butter
1 tsp Baking Soda
1 Cup Milk
Preheat oven to 350
Cut cold butter into cubes and combine first four ingredients until the butter becomes very crumbly – scoop our 1 Cup of the crumb mixture and set aside. Add the baking soda and milk to the rest of the flour sugar mixture. Spray a 9×13 pan with non-stick spray of butter and flour. Spread batter (thick, remember it’s a butter cake) into pan and top with 1 Cup of crumbs.
Bake for 30-45 min until a tooth pick comes out clean.
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