Crumb Cake

This was one of my Mom's recipe additions into the Annunciation Parish (Calgary) cookbook when I

was a young girl, published by the CWL in the early 1960's.
It was one cake I remember making hundreds of times.  Hope you enjoy!

3/4  cup butter (soft and at room temperature)
1 cup white sugar
2 cups flour

1/2 tsp. cloves
1/2 tsp. nutmeg
1  tsp. cinnamon
1 tsp. baking soda

1 cup sour milk*
1 egg

raisins - 3/4  cup (optional but delicious if you are a raisin fan)



In a large mixing bowl combine soft (but not melted) butter with white sugar. Blend with a mixer until butter softens and sugar is mixed in. Add flour and mix again until the mixture is crumb like.  Don't overmix.

REMOVE 1 CUP OF THIS CRUMB MIXTURE and set aside in another bowl for the top of the cake before it goes into the oven.

To the remaining crumb mixture add spices and baking soda. Stir well to blend.
Add eggs to sour milk and whisk until well blended.
Add sour mixture to the dry and slightly mix. Add dry raisins and continue to combine.

Pour into a well greased cake pan.

Bake for approx. 40-50  minutes or until a toothpick comes out clean when inserted into the middle of the cake.

*to sour milk - add 2 tbsp. lemon juice to the milk - stir well.

reserve 2 cups crumb mixture

add spices and baking powder

this is the original page from my Mom's cookbook...to say it is well used is an understatement. 

add reserved crumb mixture to the top of the cake before going into the oven