Oma Klassen’s Crumb Cake


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2 cups brown sugar

3 cups flour

2 tsp cinnamon

3/4 cup softened margarine (or butter, I suppose)

2 eggs

2 tsp baking soda

1 1/2 cup buttermilk


Mix the above and reserve 3/4 -1 cup for “crumbs.”
Add 2 tsp BAKING SODA to 1 1/2 cups sour milk (or buttermilk).

Whisk with a fork. Pour into the dry mixture. Then beat 2 eggs and add.

Turn on mixer. Beat until your intuition tells you to stop.

Pour into a 9×13 inch pan. Top with reserved crumbs.

Bake at 350 degrees for 30 or so minutes.

Bakers’ notes: I wanted to keep Oma Klassen’s recipe worded just the way it was. I used a different method, so include these few notes:

Whisk together sugar, flour and cinnamon. Cut in butter until crumbly. Set aside 3/4 cup crumbs. Whisk baking soda into remaining crumbs.

Whisk together buttermilk and eggs. Add to crumb mixture and bring together with a fork, until the consistency of muffin batter.

Pour into a buttered pan. Top with reserved crumbs. Bake until a tester comes out clean.

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