Breakfast Crumb Cake

Recipe Rating:
 1 Rating
Serves: 4-12 depending on pan size used
Prep Time:
Cook Time:
Cooking Method: Bake


2 c all purpose flour
3 tsp baking powder
1/2 tsp salt
1 c sugar
1/2 c oil
1/2 c milk
1 tsp vanilla extract
1 egg
1 tsp cinnamon

The Cook

Maureen Maguire Recipe
Lightly Salted
Cary, IL (pop. 18,271)
Member Since Aug 2010
Maureen's notes for this recipe:
My grandma gave this recipe to my mom, who taught both my brother and me how to make it. I LOVE this cake for breakfast, and think that the crumbs are the best part of it! The cake is not too dense and I'm told that it goes well with a cup of coffe. Because I'm not a coffe drinker, I like it with a cup of peppermint tea.
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In a med. bowl combine the first five ingredients. Remove 1 1/2 cups of the mixture and add the cinnamon. Reserve this for the crumb topping.
To the remaining crumbs, add the egg, milk and vanilla. Mix until combined and pour into a prepared 8"X8" baking pan. Sprinkle the reserved crumbs evenly over the top of the batter.
Bake @ 350* degrees for 30 minutes. Remove from oven and let cool.
This recipe can be doubled nicely, and baked in a 9"X13" pan. Be sure to increase the amount of crumb topping that you reserve to cover the larger sized cake.


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user Karla Everett Karla59 - Jun 1, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
user Irene Muffly BABS535 - Sep 6, 2013
You say first five ingredients. Number five is the egg but then say add the egg to mixture. Is there something missing? Please advise as soon as possible as I have dry ingredients already mixed. PLEASE

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