Take in a big whiff… that is crumb cake you smell wafting out of the dining room on a lazy Sunday morning. Yuummm! Will you be lucky enough to snag one of the last few pieces from the tray after Chapel? Well, Nyoda Alumnae, the famous crumb cake recipe is here for you to duplicate at home. Enjoy every bite.

CAMP NYODA SUNDAY CRUMB CAKE

INGREDIENTS

Cake:

1 C Oil

1 ¾ C Sugar

3 Eggs

2 ¼ C Soured milk or buttermilk

4 ½ C Flour

1 ½ T Baking powder

½ T Salt

¾ t Baking soda

Crumb topping:

Butter, melted

Brown sugar (or blend of brown and white sugar)

All purpose flour

Cinnamon

DIRECTIONS

Heat oven to 350°. Grease and lightly flour a 13 x 9 casserole dish that is deeper than a cookie sheet.

Make the crumb topping. Combine ingredients in no particular ratios to each other, other than using “plenty of flour.” Use your hands to combine to achieve a crumbly consistency.

Make the cake batter. In large mixing bowl, mix oil, sugar, eggs, and soured milk. In medium mixing bowl, sift together flour, baking powder, salt, and baking soda. Add dry ingredients to wet until incorporated. Transfer to prepared pan, and smooth the top. Sprinkle crumb topping on top of batter.

Bake in preheated oven for approximately 50 minutes.

Baked crumb cake is freezable, but the texture may suffer after thawing.

Here’s the original recipe written but we recommend the above modified recipe or else you will end up with a dining room’s worth of crumb cake!