Dutch Crumb Cake

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Fall. It brings with it visions of colourful leaves, hot drinks on cool evenings, & homey flavours in the kitchen. 

For as long as I can remember, my mom has made this cake during the fall & winter months. I specifically remember my Grandpa really liking it & therefore receiving it for his birthday almost every December (along with a package of smoked cheese, a block of halva, & a bowl of marinated vegetable salad - funny the things we remember about our loved ones... those were some of his favourite foods.)

Anyway, back to cake.

As a kid, I didn't enjoy raisins in baking, so when my mom made this I would often eat the yummy crumb topping & then make up some excuse not to eat the rest. Happily, my tastes have become more refined over the years & now I enjoy this cake in its entirety. I think you will too. 

Dutch Crumb Cake

2 cups flour

1 cup sugar

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/2 cup butter

1 Tbsp. lemon juice

1 cup evaporated milk

1 tsp. baking soda

1 egg, beaten

2 Tbsp. molasses

1/2 cup raisins

Preheat oven to 350º & grease a 11"x7" baking pan.

Mix dry ingredients together. Cut in butter with pastry blender or 2 knives until mixture resembles cornmeal. ***Reserve 1 cup of mixture for topping.***

Combine lemon juice & milk. Add baking soda & stir to dissolve. Add to flour mixture in bowl along with egg, molasses, & raisins; stir until dry ingredients are moistened. (Batter will be lumpy.) Turn into pan. Sprinkle reserved crumb mixture over top. Do not stir.

Bake 35-45 minutes. Cool in pan on wire rack. May be served warm or cooled - delicious either way!

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