Mrs. Rickert's Crumb Cake
Makes four 6-inch round cakes
or one 13x9x2-inch cake
This is another delicious Pennsylvania Dutch breakfast cake recipe and probably my favorite. Mrs. Rickert lived in Kutztown, Pennsylvania. She was a friend of my grandmother who was born in 1883. Does that give you an idea how old this recipe is? Actually, Mrs. Rickert might have been another family member from a different branch of my family tree. Traditionally, crumb cake was served for breakfast, but it is equally good as a dessert or snack. It is quick and very easy to make, even for beginners. For a cheese-filled version based on this recipe, see the similar recipe links.
- 1 cup butter, preferably unsalted, room temperature
- 4 cups all purpose flour
- 1/4 teaspoon salt
- 2 cups granulated sugar
- 4 teaspoons baking powder
- 2 large eggs, room temperature
- 1 cup milk, room temperature
Preheat oven to 350° F. Grease four 6-inch pie pans. Combine the butter, flour, sugar, salt and baking powder. Mix with your hands to form crumbs. Take out just enough for crumbs on top of cakes, about 3/4 cup. Set aside. To the remaining crumbs add the eggs and milk; beat well. Divide batter evenly among prepared cake pans. Sprinkle with crumbs. Bake for 35-40 minutes or until cake tester inserted in center comes out clean. Remove from oven and set on racks to cool slightly, then remove cakes from pans and cool completely.
Notes: We often use the 13x9x2-inch cake pan. Bake at the same temperature for about the same amount of time.