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Brown Sugar Crumb Cake
Some recipes just feel like home—and this one is no exception.
Passed down from our own grandmother’s kitchen, this brown sugar crumb cake is tender, buttery, and topped with just the right amount of nutmeg-spiced crumble. The secret? A splash of buttermilk (or a quick DIY swap) that keeps every bite irresistibly moist. It’s simple, cozy, and best served warm – preferably with a cup of coffee and a little nostalgia.
How to Make It
Ingredients
- ½ cup butter
- 2 cups brown sugar (packed)
- 2 cups unsifted flour
- 1½ tsp nutmeg
- 1 egg
- 1 cup sour milk or buttermilk
- 1 tsp soda
Instructions
- Cream the butter and brown sugar together until light and fluffy.
- Mix in the flour and nutmeg until well combined. Remove ½ cup of the mixture and set it aside for the topping.
- Add the egg, sour milk (or buttermilk), and baking soda to the remaining mixture. Stir until smooth and well combined.
- Pour the batter into a greased 9”x9” baking pan and sprinkle the reserved crumb mixture evenly over the top.
- Bake at 350°F for 30–35 minutes, or until golden brown and set in the center.
- Cool slightly before serving—best enjoyed warm!
Kitchen Tip
You can substitute buttermilk by adding 1½ tablespoons of vinegar or lemon juice to regular milk and letting it sit for a few minutes before using.
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