Crumb Cake II

This is a moist, not-too-sweet cake with a butter crumb topping. My mother in law gave me the recipe when I became a bride 44 years ago.

• Preparation Time: 12 mins
• Cooking Time: 25 mins
• Total Time: 37 mins
• Calories: 306 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon baking soda
• 1 cup white sugar
• 1 ½ cups all-purpose flour
• ½ teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 1 cup buttermilk
• 1 egg, lightly beaten

Recipe Instructions

Step 1

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch pan.

Step 3

In a large bowl, mix flour and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture as crumbs for top of cake.

Step 4

To the remaining flour mixture stir in the cinnamon, cloves, baking soda and salt. Blend in egg and buttermilk. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.