Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A fine choice for a fall Sunday brunch, this crumb cake is spiced with cinnamon, cloves, and nutmeg.

Recipe by Cooking Light October 2001


Recipe Summary

8 servings (serving size: 1 piece)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • To prepare crumbs, combine 3 tablespoons flour and brown sugar in a medium bowl; cut in 1 1/2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.

  • To prepare the cake, beat the granulated sugar and the next 7 ingredients (granulated sugar through egg white) with a mixer at medium speed until well blended. Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Combine 1 1/4 cups flour, baking powder, soda, and salt in medium bowl, stirring with a whisk. Alternately add the flour mixture and buttermilk to the sugar mixture, beginning and ending with flour mixture; mix after each addition.

  • Pour batter into a 9-inch round cake pan coated with cooking spray. Arrange apple spokelike on top of batter. Sprinkle with crumb mixture. Bake at 350° for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack.

Nutrition Facts

274 calories; calories from fat 25%; fat 7.5g; saturated fat 4.4g; mono fat 2.2g; poly fat 0.4g; protein 4.3g; carbohydrates 48.5g; fiber 2.2g; cholesterol 45mg; iron 1.5mg; sodium 237mg; calcium 69mg.