The other day my mom invited us over for dinner and Jason decided he wanted to bake something simple to take over for dessert. He found this recipe for Hoosier Crumb Cake in "The Best of Country Cooking 2000" on page 111.
1/2 cup butter or margarine, softened (I ALWAYS use real butter when baking, I kinda weird about it...)
2 cups packed brown sugar
2 cups all-purpose flour
1 egg, beaten
1 cup buttermilk or sour milk (*see note)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
whipped cream and fresh mint, optional
*If you don't have buttermilk, (and lets face it, who does?) you can sour the milk yourself. Just take 1 tablespoon of white vinegar in a measuring cup and add milk (preferably whole) to measure 1 cup. The vinegar will "sour" the milk for you. Also, if you don't have white vinegar you can use lemon juice. The acid in lemon juice works just as well and it will give a very slight hint of lemon :)
Preheat your oven to 375 degrees. Grease a 9-in X 13-in X 2-in baking pan. Set aside.
In a mixing bowl, cream the butter and brown sugar.
Add the flour and mix until blended.
Set aside 1/2 cup to be used as the topping.
To the remaining mixture in the bowl, add the egg, buttermilk, vanilla, baking soda and salt. Stir just until blended.
Pour into your greased pan. Sprinkle with the reserved flour mixture.
Bake at 375 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Garnish with whipped cream and mint if desired. We didn't...
This is a VERY simple recipe. It's also a very good crumb cake. Jason took the liberty to add some cinnamon and nutmeg to the recipe and it worked out very nicely. I didn't know this before, but apparently my mom loves crumb cake. So needless to say it didn't go to waste.
Jason gives it a 2 for ease. If you need something for company and coffee, this is a good idea.
Jason baked??? Who would have thought ;)
Until next time...