Best 5 Aunt Lillians Crumb Cake Recipes
Indulge in the delightful world of crumb cakes with our comprehensive guide featuring Aunt Lillian's Crumb Cake recipe and variations that cater to diverse dietary preferences. From the classic all-purpose flour version to gluten-free and vegan alternatives, these recipes promise a delectable treat for everyone. Discover the secrets behind the perfect crumb topping and moist cake layers, ensuring a harmonious balance of textures and flavors in every bite. Whether you prefer a traditional yellow cake base or a zesty lemon variation, these recipes offer a range of options to suit your taste buds. Explore the art of crumb cake baking and create a masterpiece that will impress family and friends alike.
Here are our top 5 tried and tested recipes!
AUNT LILLIAN'S ITALIAN CREAM CAKE
My Aunt Lillian gave me a small book of her favorite recipes when I got married. All were handwritten on 3x5 note cards. I cherish these recipes. Her Italian Crème Cake is one of my favorites! To make a lighter version, use non-fat cream cheese and Land O Lakes light butter.
Provided by Vicky McLain
Categories Cakes
Time 30m
Number Of Ingredients 15
Steps:
- 1. Mix baking soda and buttermilk. Let stand.
- 2. Cream together sugar, butter and canola oil. Add egg yolks one at a time, beating after each addition. Gradually add flour and buttermilk, alternating between each addition.
- 3. Separately beat the five egg whites until stiff and fold into batter.
- 4. Add nuts and coconut, stirring gently.
- 5. Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done. Let cool.
- 6. ICING Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.
AUNT LILLIAN'S CRUMB CAKE
MY AUNT LILLIAN made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon
Provided by Allrecipes Member
Time 50m
Yield 9
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add the sour cream and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan.
- Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 51.9 g, Cholesterol 79.7 mg, Fat 19.3 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 10.7 g, Sodium 299.2 mg, Sugar 34 g
AUNT LILLIAN'S CRUMB CAKE
MY AUNT LILLIAN made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon
Provided by Allrecipes Member
Time 50m
Yield 9
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add the sour cream and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan.
- Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 51.9 g, Cholesterol 79.7 mg, Fat 19.3 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 10.7 g, Sodium 299.2 mg, Sugar 34 g
AUNT LILLIAN'S CRUMB CAKE RECIPE
Provided by Crick_and_Sarge
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan. Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes on a wire rack. Serve warm. Yield: 9 servings.
AUNT LILLIAN'S CRUMB CAKE
MY AUNT LILLIAN made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon
Provided by Allrecipes Member
Time 50m
Yield 9
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add the sour cream and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan.
- Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 51.9 g, Cholesterol 79.7 mg, Fat 19.3 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 10.7 g, Sodium 299.2 mg, Sugar 34 g
Tips:
- Use the right pan: A 9x13 inch baking pan is the best size for this cake. If you use a smaller or larger pan, the cake will not bake evenly.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Use fresh fruit: Fresh fruit will give the cake the best flavor. If you use frozen fruit, thaw it completely before adding it to the batter.
- Don't overbake the cake: The cake is done when a toothpick inserted into the center comes out clean. If you overbake the cake, it will be dry.
- Let the cake cool completely before serving: This will allow the flavors to develop and the cake to set.
Conclusion:
Aunt Lillian's Crumb Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and tender crumb and sweet and tangy topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Aunt Lillian's Crumb Cake a try. You won't be disappointed!
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