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Old-Fashioned Buttermilk Crumb Cake

Yield 9 servings

Ingredients

  • Crumb mixture:
  • 2 (1-ounce) slices white bread
  • 3 tablespoons chopped walnuts
  • 2 tablespoons sugar
  • 2 teaspoons butter, melted
  • 1/2 teaspoon ground cinnamon
  • Cake:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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.

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