Just like grandma’s crumb cake, this a thrifty favorite. The flour, shortening and sugar are combined first. Then 1/2-cup of this crumbly mixture is set aside for a topping. This cake does not contain eggs and uses solid shortening for the fat. You could also use softened margarine if you don’t have shortening. The mixing is pretty fast and the cost is very reasonable. Good for lunch boxes, snacks or to whip up for company.
Grandma’s Vinegar Crumb Cake
- 1-1/2 cups all-purpose flour
- 6 tablespoons vegetable shortening (1/3-cup plus 2-teaspoons)
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 2/3 cups milk
- 1-1/2 tablespoons vinegar
Measure the flour, shortening, and sugar into a large bowl. Use your hands to mash everything together until it is crumbly. Measure 1/2-cup of the crumbs and set aside. This will be the crumb topping. To the remaining crumbs add the salt, cinnamon, and baking soda. Mix well. Pour in the milk and the vinegar. Use a whisk or wooden spoon to stir the mixture all together until everything is evenly moistened. The batter will be thick. Scrape the mixture into a well oiled 8-inch pan, square or round. Now sprinkle the resevered crumbs overtop of the cake. Try to get the crumbs even, but don’t worry about it too much. Bake the cake at 350° for about 30 minutes. The crumbs should be golden brown, and the edges of the cake should be pulling away from the side of the pan.
If you have nuts, you can scatter a few nuts on top of the crumb topping, right before baking. Nuts make it seem more like a coffee cake. If the cake seems bland to you, then add 1/4-teaspoon of nutmeg along with the cinnamon. This is the way I prefer it, but not everyone likes nutmeg.