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Tillie’s Ginger Crumb Cake

This recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    16 servings

Ingredients

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1 cup cold butter
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup plus 2 tablespoons buttermilk
  • 1-1/4 teaspoons baking soda
  • 2 large eggs, room temperature
  • Confectioners' sugar, optional

Directions

  • Preheat oven to 350°. In a large bowl, combine flour and sugar; cut in butter until crumbly. Set aside 2 cups. Combine remaining crumb mixture with the remaining ingredients.
  • Sprinkle 1 cup of the reserved crumbs into a greased 12-in. cast-iron skillet or 13x9-in. baking dish. Pour batter over crumbs and sprinkle with remaining crumbs. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. If desired, sprinkle with confectioners' sugar before serving.
Nutrition Facts
1 piece: 330 calories, 13g fat (8g saturated fat), 54mg cholesterol, 232mg sodium, 50g carbohydrate (26g sugars, 1g fiber), 5g protein.

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