Grandma Witmer's Crumb Cake, made with whole grains - Our Sunday Cafe
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Grandma Witmer's Crumb Cake, made with whole grains

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been cooking from this charming book for the last month or so, it is filled with interesting recipes that are frugal as well as healthy. My love of cookbooks is without a doubt deep-rooted, even though we did donate over 1000 to our favorite organization before the move to the peninsula.

One thing happened right away after giving away so many cookbooks. I began to take the time to actually use a cookbook for weeks at a time, getting to know it like an old friend. The majority of my cookbooks have always been purchased used, there is something about a used cookbook that I find charming.

All those green tabs, I have a few recipes in mind, to try.

It is always fun to open a cookbook that was enjoyed by others, and cook from it, adding your own memories to those already held within the book. Mingled memories must add something to the food to help it taste better.....

Whole grain crumb cake, Grandma Witmer's Crumb Cake.
Grandma Witmer's Crumb Cake

This is a classic crumb cake (coffee cake), a bit dense, with a rich flavor from the whole grains. It is delicious plain as all crumb cakes are. Or served warm with a pat of butter. We also enjoyed it on our picnic at the beach, topped with a fresh fruit topping.


Grandma Witmer's Crumb Cake
adapted from:  More with Less Cookbook
350-degree oven

4 c flour - we use half and half, whole wheat and all-purpose
1/2 t salt
2 c sugar
1 c butter

Combine and cut the butter in to make crumbs. Reserve 2/3 c crumbs for topping.

The crumbs work up fast when you use your mixer.

To the crumb mixture, add the following:

1 t soda
1 t cream of tartar
1 c buttermilk or sour milk
1 T vanilla (yes use the full measure, you won't be sorry!)
2 beaten eggs

Beat to combine well, spread in a prepared 9X13 pan, top with reserved crumb mixture.


Dust with freshly grated nutmeg, bake 35-40 minutes or until done in your oven.

Enjoy!


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6 comments

  1. I love cakes which can be toasted and eaten with loads of butter, as well as topped with fresh fruits.... and ice cream! Great looking bake you made there!

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  2. Hello There! Just followed a link on the Simple Homestead Hop to visit you :~)
    My copy of the More with Less Cookbook is well worn, so many great recipes! My favorite dessert to make when my hens are laying well is the Coconut Custard Pie on page 279. No need of a crust, it makes it's own. Soooo good!
    Enjoy your cooking adventures!
    Kath

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    Replies
    1. I will remember the pie, we hope to have chickens soon!

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  3. This recipe is our family’s favorite coffee cake. We made it in Africa for 5 years and have passed down a love for it to our grandson. We’re currently on vacation and I wanted to check the amount of baking soda and low and behold I found your recipe here. Im so excited to know that this is available.ive had my More with Less Cookbook since 1985 and I love it. God bless you for your post.

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    Replies
    1. One of my favorite cookbooks as well! Thanks for stopping by.

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