Grandma's Crumb Cake Cupcakes (Or Cake)
"This is a recipe my grandmother made all the time. I didn't like raisins, so she always made half without. Was I spoiled, or what? Like many of her old recipes that I have found, she didn't have instructions, just ingredients. (she used a wood stove to cook until I was in junior high (1960s), so many of her recipes just said bake in a hot oven, etc.) I tend to write down ingredients but no directions myself! NOTE: See step #8 for directions on baking as an oblong cake."
photo by breezermom
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
20 cupcakes
ingredients
- 1 cup sugar
- 3⁄4 cup butter, softened
- 2 cups flour
- 1 cup raisins
- 1 cup sour milk (or buttermilk)
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 eggs
directions
- Pre-heat oven to 350°F.
- Line muffin tins or cupcake tins with paper cupcake liners.
- With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
- Add remaining ingredients to flour mixture and stir until just mixed.
- Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops.
- Bake 20-25 minutes.
- Cool on wire rack.
- To make a cake, pour batter into a greased and floured oblong baking pan and top with reserved crumbs. Bake as above.
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Reviews
-
Thought these were just great, & I'll admit to being generous with the cinnamon (love that stuff)! Had intended to share the batch with a neighbor couple, but within about a 10-hour period, 3 of us had pretty much finished off all of 'em! That good, especially when fresh ~ I doubt if I'd ever be able to tell you how good (or bad?) they might be on the 2nd or 3rd day! Well worth making again! Many thanks! [Tagged & made in Please Review My Recipe] -
They didn't pack the punch I thought they would with that much cinnamon and nutmeg, maybe more cinnamon is needed. I made sour milk with milk and lemon juice and made 1/2 with raisins, half without. I got 17 muffins out of this and my muffins weren't over flowing. 22 mins in my oven was perfect. My daughter will love the addition of raisins! -
These taste wonderful! I halved the recipe, and used milk with vinegar for the buttermilk. I also soaked my raisins before adding so they would be extra juicy. I'm not sure if it is because I halved the recipe, but my crumb mix on top ended up looking like melted cream cheese...so I may not add the photo. I'll post one in the holiday forum and if you'd like it, I'll add it to the recipe. Loved the flavor combination....like a little spice cake. Thanks for sharing! -
What a wonderful aroma while baking! Delicious lightly spiced raisin cupcakes. Used sour milk using recipe #124413 with the lemon juice option. Sprayed my muffin tins with recipe #225023 instead of lining with papers. Worked great. I'm going to make it again as a 9x13 cake, grease the pan with recipe #78579, and serve each piece with a dollop of whipped cream and a dusting of cinnamon on top. -
WOW! I LOVE these! So easy to make too. My favorite part is the nutmeg. The raisins go very nice with it. They're so soft and yummy. I softened my butter in the defrost mode in my microwave for 10 seconds. Then I used the back of a fork to make the crumb. I used buttermilk. The only change I made was to add 1/4 tsp of cinnamon to the topping. It made exactly 20 muffins and baked for 20 minutes. I made this for Zaar 1st Annual Holiday Tag Game. The nutmeg and holiday game got me in a holiday mood so I had to take holiday pics. Thank you so much for this recipe. It is a keeper!
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
