Grandma's Crumb Cake Cupcakes (Or Cake) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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:
1. Pre-heat oven to 350°F.
2. Line muffin tins or cupcake tins with paper cupcake liners.
3. With pastry knife or fingers, cut butter into flour and sugar until crumbly. Reserve 1/2 cup for topping.
4. Add remaining ingredients to flour mixture and stir until just mixed.
5. Fill cupcake liners 2/3 full and sprinkle reserved crumb mixture evenly over tops.
6. Bake 20-25 minutes.
7. Cool on wire rack.
8. 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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