This old timey crumb cake is uber easy, delicious, and time tested.
It is a treat that you can whip up fast, and enjoy for dessert, or even as a brunch coffee cake. It’s college student friendly, as the short ingredient list is inexpensive and the cake feeds a party. It’s a great late night snack. I was given this recipe by my mother in law and it has been a family favorite ever since. Enjoy!
Cinnamon Crumb Cake
15 oz (3 cups) unbleached all-purpose flour
14 oz (2 cups) white sugar
1 TB ground cinnamon
1 tsp. salt
7 oz (1 cup) vegetable oil
1 tsp. baking soda
12 oz (1 1/2 cups) buttermilk
Heat your oven to 350. Grease a 9 X 13 baking pan.
In a mixing bowl, mix together the flour, sugar, cinnamon, salt, and vegetable oil until combined. Set aside one cup of this mixture for the crumb topping.
To the flour mixture remaining in the mixing bowl, add the baking soda, buttermilk, and eggs. Blend on low, scraping the sides of the bowl once or twice, until combined. Then beat on medium for two minutes.
Pour the batter into the prepared 9 X 13 pan. Sprinkle the set aside crumb mixture evenly in little clumps over the batter. Bake for 35 – 40 minutes, or until done. The cake should gently spring back when you touch it in the center, and the top of the cake should be a little golden. The crumbs won’t brown very much.