Old-Fashioned Buttermilk Crumb Cake

Cooking Light
9 servings


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Crumb mixture:
2 (1-ounce) slices white bread
3 tablespoons chopped walnuts
2 tablespoons sugar
2 teaspoons butter, melted
1/2 teaspoon ground cinnamon
2 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup sugar
2 tablespoons vegetable shortening
1 teaspoon grated orange rind
2 teaspoons vanilla extract
1 cup low-fat buttermilk
Cooking spray


Preheat oven to 325°.

To prepare crumb mixture, place the bread in a food processor; pulse 10 times or until coarse crumbs form to measure 3/4 cup. Combine breadcrumbs, walnuts, and next 3 ingredients (walnuts through cinnamon) in a small bowl.

To prepare cake, combine the flour, baking powder, baking soda, and salt in a medium bowl. Combine 3/4 cup sugar, shortening, rind, and vanilla in a large bowl, and beat with a mixer at high speed until well-blended. Add the flour mixture to the shortening mixture alternately with buttermilk, beginning and ending with the flour mixture. Spread the batter into an 8-inch square baking pan coated with cooking spray. Sprinkle the batter with the crumb mixture.

Bake at 325° for 45 minutes or until cake begins to pull away from sides of pan.

Created date

April 2001

Nutritional Information

Calories 238
Caloriesfromfat 22 %
Fat 5.7 g
Satfat 1.5 g
Monofat 1.7 g
Polyfat 2.2 g
Protein 4 g
Carbohydrate 42.7 g
Fiber 0.3 g
Cholesterol 2 mg
Iron 2.1 mg
Sodium 177 mg
Calcium 61 mg