Vanilla Buttermilk Crumb Cake

  • hellorecipes Posted: 03/27/11
    Worthy of a Special Occasion

    Baked according to recipe in 8" pan for 35 minutes at 325. Believe pan size must be incorrect (possibly should be 9x13) as cake was very much undercooked with way too much topping relative to cake depth.

  • divacat Posted: 04/02/11
    Worthy of a Special Occasion

    I should have known 2 cups of flour was too much for a crumb topping. I don't know what else went wrong, but I through this out. Waste of time.

  • greginphx Posted: 04/22/12
    Worthy of a Special Occasion

    I had the exact same experience as the first two posters--the cake was way undercooked and crumb topping far too much. I, too, paused and re-read the receipe when I saw two cups of flour for the crumb topping. I'm surprised that someone at Coast Living has not made a correction to this obviously incorrect receipe.

  • gasparillagirl Posted: 01/14/14
    Worthy of a Special Occasion

    There is obviously a mistake in the printing of this recipe. Tried it this morning and had the same problems as in the other reviews. The picture from the magazine looked wonderful. I have saved it for two years thinking I would make it. Today was the day and what a disaster! The 2 cups of cake flour in the topping is definitely a mistake!

  • GrannyParker Posted: 05/27/14
    Worthy of a Special Occasion

    Made this 3 times already. This is not a typical crumb cake, but has the heavy buttery large-lump type of topping often found in bakery crumb cakes. It must be spread in the pan, it's not pourable and comes up perfect in the 8x8 pan, rises enough that the topping doesn't overpower it. The cake is not too sweet, the topping delicious. My husband, children and grandchildren love it. Does take about 5 - 8 minutes longer to bake but is worth it.


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