Crumb Cakes

This crumb cake uses a clever trick: the same flour-sugar-shortening mixture becomes both the cake batter and the crumb topping. Reserve half a cup of the crumbly mix before adding the wet ingredients, and you’ve got a ready-made streusel without making a separate topping.

Sour cream makes the crumb exceptionally moist and tender, while cinnamon and chopped raisins add warm spice and pockets of chewy sweetness throughout. The batter goes into a loaf pan, gets sprinkled with the reserved crumbs, and bakes at a moderate temperature until golden.

Beat the batter thoroughly after adding the sour cream. This is one of those recipes where good mixing translates directly to a lighter, more even crumb.

Kitchen Tips

• Keep the reserved crumb mixture coarse and sandy. Don’t pack it down when you sprinkle it on top.
• Oil the loaf pan well. This cake sticks without a generous coating.
• Check for doneness at 35 minutes. A toothpick in the center should come out clean.
• Let it cool in the pan for 10 minutes before turning out so the crumb topping stays intact.

Variations

• Swap raisins for dried cranberries for a tangier, more colorful cake.
• Add a teaspoon of vanilla extract to the batter for extra warmth.
• Mix a tablespoon of brown sugar into the reserved crumb topping for a deeper, more caramelized crust.