A delicious,mouthwatering crumb cake that I make with several variations - chocolate chip and plain as shown here, as well as raspberry.
Heat oven to 350 degrees. Grease or spray a 13" x 11" pan.
Mix in a large bowl: 4 cups all purpose flour
2 cups sugar
4 tsps baking powder
1 tsp salt (I usually use slightly less)
To this flour mixture add 1 Cup oil and mix well
Take 3 cups of the flour and oil mixture and put into a separate bowl to make the crumbs later.
To the remaining mixture in the large bowl add : 1 cup milk
2 tsp vanilla extract
Beat with electric mixer and pour into prepared pan.
To the 3 cups of flour /oil mix cut in 1/2 cup cold butter ( to the size of a pea roughly) and 2 tsps cinnamin. Sprinkle this mixture over the batter in the pan.
Add chocolate chips - as desired.
Bake at 350 for 35 minutes - DO NOT OVER BAKE! ( I start checking around 25 min). Test for doneness with a toothpick or knife inserted in the middle of the cake.
Once cool you may dust the crumb cake with sifted confectioners sugar if desired.
Raspberry Crumb cake - follow all directions above , except place daubs of raspberry preserves on the cake batter (spaced a bit apart) then top with crumbs - I suppose you could put the preserves on top of the crumbs but have not tried it.
I frequently make the cake half plain and half chocolate chip.Keeps fro several days covered in pan or stored in a container.
October 26th, 2013
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