"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Mimi's Crumb Cake Recipe

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This recipe for Mimi's Crumb Cake, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Guidepost April 2005
Added: Sunday, July 20, 2008


1 cup butter, softened
1/4 cup brown sugar
1 1/2 cups sugar
2 Tbs sugar
2 eggs
1 tsp cinnamon
1 1/2 tsp vanilla
1/2 cup chopped walnuts
2 cups cake flour

1 ts baking soda

1 tsp baking powder

1 cup sour cream

Crumb Topping:
1/4 c brown sugar
1/4 c confectioner's sugar
3 tbs sugar
1/2 Tbs milk
2 tsp cinnamon
1/4 tsp vanilla
1 c chopped walnuts

7 Tbs flour

5 Tbs butter

Make the filling and crumb topping first so they are ready when you need to add them to the cake.

Preheat oven to 350F. Grease (with butter) 9X13X2 inch pan.

Mix all the ingredients together.

Crumb Topping:
Combine dry ingredients. Cut in butter with a knife, pastry cutter or fingers to form crumbs.

Cream butter and gradually add sugar, eggs and vanilla, beating well after each addition. In another bowl combine cake flour, baking soda and baking powder. Add the flour mixture alternately with sour cream to the creamed mixture.
Pour a little more than half of the batter into the prepared pan. Sprinkle with the filling. Add the rest of the batter and top with crumb topping and bake for 45 minutes.
While baking combine icing ingredients. Consistency should be smooth enough to drizzle over cake. Add more milk if it's too thick, more sugar if it's too runny. Drizzle over baked cake.

Personal Notes:
Personal Notes:
Recipe by Lisa Marie Rovito. Mimi is her nickname for Mom. The recipe from Mimi's Austrian mother.




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