Celebrating Heritage with "Both Grandma's Crumb Cake"
How long have you lived in the neighborhood?
We have lived in East Highlands for 27 years.
What do you like most about living here?
I love my neighbors and my church.
What's the name of your memorable recipe, and what inspired you to share it with your neighbors?My name for this recipe is Both Grandma's Crumb Cake, and I was asked to share it.
Can you provide a brief background or story about the origins of this recipe in your family?As the name implies, I combined the cake recipe from my paternal grandma Emma with the frosting/cream filling recipe from my maternal grandma, Alma. For years, Emma and Alma lived in the same town and attended the same church where my parents eventually met. Although they were destined to become related through marriage, they didn't really like each other. They never would have combined their recipes—so I did. The cake is super easy to make and tastes good on its own. The frosting/cream filling is slightly tricky and not too sweet. Its ingredient list is similar to the ermine frosting which is popular on the internet.
What makes this dish a favorite in your household?This cake is a favorite with my family and friends because of its frosting plus crumb topping.
List the ingredients needed for your recipe and any special tips for selecting or prepping them.For the cake:
- 2 cups of flour
- 1 1/2 cups of sugar
- 3/4 pound butter
- 2 tsp baking powder
- 2 beaten eggs
- 1 cup milk
- 1 tsp vanilla
For the cream filling:
- 1/2 cup boiling water
- 2 heaping TBS flour
- 1/2 pound margarine
- 1 cup powdered sugar
Note: My grandmas were baking in the 1920s and 1930s, hence the butter and margarine.
Share step-by-step instructions for preparing your special dish, making it easy for others to follow.For the cake:
- Preheat oven to 350°F.
- In a medium bowl, mix together the flour, sugar, baking powder, and butter with a pastry blender or fork until large crumbs form.
- Remove 1 cup of crumbs and set aside.
- Add the eggs, milk, and vanilla to the original batter and beat until smooth.
- Pour into two 8-inch round baking pans treated with cooking spray, butter, or oil.
- Bake for 15 minutes, then sprinkle crumbs onto one of the layers and return to the oven for another 10-15 minutes until cakes are golden and a wooden pick comes out clean.
For the cream/frosting:
- Pour 1/2 cup of boiling water into a mug and add 2 heaping TBS of flour. Mix until thick like school paste. Cool thoroughly.
- Once thoroughly cool, add the paste to the margarine in a medium bowl and beat until creamy.
- Add the powdered sugar to the creamed margarine and mix well.
Assembly:
- Remove the cake layers from the pans.
- Spread the cream/frosting on top of the plain layer.
- Top the cake and cream with the crumb-topped layer.
- This cake is especially good the next day when the flavors and textures meld. It remains moist until the last slice.
Enjoy this delightful combination of family heritage and delicious flavors with your neighbors and loved ones!