In this recipe the “crumbs” are made first, with some set aside for topping and the rest used to form the cake!

Crumb Cake

3 cups flour
2 cups brown sugar
½ cup shortening or margarine
1 egg, beaten
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon cream of tartar

Preheat oven to 375°.

In a large mixing bowl, mix flour and brown sugar. Cut in shortening or margarine. Reserve 1 cup for topping.

To remaining crumbs, stir in beaten egg and buttermilk. Add baking soda and cream of tartar, beating well after each addition. Pour batter into 9 x 13-inch greased baking pan. Top with reserved crumbs. Bake for 25 to 30 minutes.

Elise Zuber, West Amana

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This recipe comes from the cookbook Seasons of Plenty: Amana Communal Cooking and was posted with permission of author Emilie Hoppe. Learn more about the book and how to purchase it.