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Crumb Cake

User Rating 4 Star Rating (1 Review)


This crumb cake makes a great coffee cake or snack cake.


  • 2 1/2 cups sifted all-purpose flour
  • 1 1/2 cups light brown sugar, firmly packed
  • 1/2 cup butter
  • 1 tablespoon lemon juice
  • 1 cup evaporated milk
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup coarsely chopped pecans, divided
  • 1 tablespoon butter


In a large mixing bowl, combine flour and brown sugar. Cut in 1/2 cup butter with a pastry blender or fork until mixture resembles coarse meal. Set aside 1 cup of the mixture for topping. Combine lemon juice with evaporated milk. Add to flour mixture along with baking soda, cinnamon, and 1/2 cup of the pecans; stir to blend well.

Turn batter into a greased 8- or 9-inch square baking dish. Cut additional 1 tablespoon butter into the reserved topping. Stir remaining 1/2 cup chopped nuts into topping. Sprinkle topping mixture over the batter. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Serve warm or cold.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Tasty, Member nursemels

I enjoyed the ease of making this recipe. I think the next time I will halve the recipe for the topping from a whole cup to a half cup (it just seemed like too much crumble for me--unless that's what you like!). The cake came out light and moist with a nice light brown color and I would definitely make this yummy cake again.

4 out of 4 people found this helpful.

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