Canadian crumb cake recipe
Canadian Crumb Cake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Ingredients
| 325 g | plain flour |
| 400 g | caster sugar |
| 225 g | unsalted butter, chilled and cut into small pieces |
| 1 tsp | bicarbonate of soda |
| ½ tsp | baking powder |
| 1 pinch(es) | salt |
| 4 tsp | cocoa powder |
| 2 tbsp | ground cinnamon |
| 1 tsp | freshly ground nutmeg |
| 1 pinch(es) | ground cloves |
| 125 g | pecans, chopped |
| 150 g | raisins, seedless preferred |
| 500 ml | buttermilk |
Instructions
Grease a 9×13 inch, 22×33 cm baking tin. Preheat oven to Gas Mark 4, 180ºC, 350ºF.
Sift the flour into a large bowl and add butter and sugar. Using two knives, cut in the butter until the mixture resembles bread crumbs. Finish with fingertips, if necessary. Set aside about 250 ml by volume for use as topping.
Add the remaining dry ingredients including nuts and raisins and blend well. Add enough buttermilk to mix until just blended and no dry ingredients remain. Transfer to the tin and spread to edges and corners. Level if necessary.
Sprinkle reserved topping over top.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in tin on wire rack.
Cut into 3-inch, 7.5 cm squares to serve.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Canadian crumb cake recipe
Recipe type: xarchivex
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