Again, I hate including posts with no pictures. I make this often enough, I will be able to put a snap of it soon though. But in the mean time, aren’t these old photos cool?
Okay, now (2 1/2 months later) I have the pics! I woke up this morning and it was foggy out. We should be hot as blazes out there in early Sept., but this is an unusualy cool summer. (horray!)So, as a reflex action when I see cool weather in the mornings, I turned on the oven and thought about what to pop into it. I have buttermilk. We have guests who spent the night. Crumbcake is easy-breezy to make, good for sharing, yep, thats the one. So here you go with the rest of the original post, and new pictures.
This is Grandma Janets (above left) Crumb cake. I swear that Mimis cafe stole this idea from her for their “buttermilk spice muffins”. The original recipe calls for sour milk. I know you can “sour” milk by adding lemon juice to milk and waiting a bit. But I just use buttermilk. It gives it fabulous texture and flavor. And I have a whole thing about sour milk and milk in general. (←click the ‘milk ‘if you really want to know).
turn your oven on to 350.
- 1 cube butter, room temp
- 1 cup brown sugar
- 1 cup white sugar
- 2 cups flour
- 1/2 tsp. baking powder
- 1 tsp baking soda (you always need baking soda with buttermilk)
- 2 tsp nutmeg
- 1 tsp cinnamon
Cut the above ingredients together with pastry cutter or 2 knives or dig in and scrunch with your fingers until it is nice and crumbly. Take out 1/2 cup to sprinkle on top later!
Now add 1 cup buttermilk and 1 egg. Sometimes if it seems too thick, I may add 2 Tbsp of milk.
Pour into a 9 x 13 baking dish. Sprinkle reserved topping over it. OPTIONAL: chop up some pecans, toast in a skillet for a few minutes and also put on top of cake. Bake about 35 min. Will be golden brown and when a straw is inserted in center, only a crumb or 2 should come out.
Such simplicity, such numminess.