Homemade Crumb Cake

 
This crumb cake smelled amazing as it baked and it tasted pretty good, too. The first picture is fresh from the oven. The second one is with a generous shake of confectioner's sugar. Easy recipe, too!

Homemade Crumb Cake

1/2 cup butter (Margarine would be an insult!)
1 cup granulated sugar
2 eggs
3/4 cup buttermilk
2 teaspoons baking powder
2 teaspoon vanilla extract
1/2 tablespoon freshly grated lemon zest
Pinch of cinnamon and nutmeg

Preheat the oven to 350 degrees and grease a 9x13-inch baking pan. You can also use two, smaller pans.

Cream the butter and sugar until fluffy. Add the eggs and stir until well combined. Add the milk, flour, baking powder, vanilla, lemon zest, and spices and beat until well mixed.

For the topping:
1/2 cup butter
1 cup granulated sugar
2 cups Bisquik or your favorite biscuit mix
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon cloves
Dash nutmeg

The easiest way to do this one is to either use your hands to break in the butter or use a pastry cutter or even a potato masher! You don't want smooth but lumpy-bumpy.

Spread your cake batter into your prepared pan(s). Now sprinkle your topping over the entire cake. Bake for approximately 20-30 minutes depending on the size pan you used. When it is done, let it set for ten minutes and then sift the powdered sugar over the top. Can be eaten warm, room temperature, or cold.

Ideas . . .

I'm thinking about adding some toasted almonds to the topping next time I make this recipe. Walnuts would be interesting, too.