Buttermilk Crumb Cake

    35 minutes

    This is a delicious and mellow crumb cake with a hint of cinnamon and cloves. It's perfect for brunch or afternoon tea.

    32 people made this

    Serves: 12 

    • 1 cup (220g) white sugar
    • 1 1/2 cups (185g) plain flour
    • 125g butter, cut into pieces
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1 teaspoon bicarb soda
    • 1 pinch salt
    • 1 cup (250ml) buttermilk
    • 1 egg, lightly beaten

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Lightly grease a 20x30cm baking pan or casserole dish.
    2. Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
    3. To the remaining flour mixture, add cinnamon, cloves, bicarb soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
    4. Bake in preheated oven for 25 minutes, until a toothpick inserted into centre of the cake comes out clean.

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    Reviews in English (34)


    Like most folks, I changed it a bit, but maybe in an unexpected manner. I eliminated the cloves and used only cinnamon, 1 1/2 tsp total. Then I divided the batter into 6 large muffins. I topped the muffins with the crumbs as directed and baked according to directions. My family loved them.  -  28 Feb 2009  (Review from Allrecipes USA and Canada)


    This cake was pretty good, but I'd call it a spice cake instead of crumb cake. The cake has a dark color, because of the cinnamon and cloves. The crumb topping was sparce.  -  18 Dec 2001  (Review from Allrecipes USA and Canada)


    I didn't have buttermilk so I used 1/2 cup sour cream and 1/2 cup milk and this was WONDERFUL!  -  31 Jan 2010  (Review from Allrecipes USA and Canada)