Tell Your Story: Crumb Cake

from Sister Claudia Bushman

“The details of our past lives are precious.  Often, those details include food. Here’s one of mine. My grown children, on entering our front door need only the first whiff to say “Oh, good!  Crumb cake!” The recipe came from our stake president’s wife Ann Barton when I was a little girl in San Francisco. Our family members have served it often for more than seventy years. It is fast and easy as well as very moist and tasty.”

Crumb Cake

7/8 cup of oil

1 cup brown sugar

½ cup white sugar

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon nutmeg

1 egg

1 cup milk soured by a tablespoon of vinegar

A handful of broken walnuts

1 teaspoon cinnamon

Mix together oil, brown sugar, white sugar, flour, and salt.  Take out a very generous 3 tablespoons for topping.  Add to the remainder of the batter the baking soda, nutmeg, egg, and soured milk.  Mix well and pour into a 13”  9” pan.  To the remaining crumbs, add the nuts and cinnamon.  Mix well and sprinkle crumbs on top of the batter.  Bake at 325 degrees for 45 minutes or so.  Sometimes I use whole-wheat flour, which is also very good.