The second recipe in the “Baking without…Eggs” series is a crumb cake. If you missed the first in the series, you can find it here: Cocoa Cake. The final post in the series can be found here: Prune Cake.

Let’s jump right to today’s recipe.

Ingredients

1 c evaporated milk

1 tbsp vinegar

1 1/2 c sifted flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 c brown sugar

1/4 c shortening

1 tbsp molasses

Crumb Topping

Crumb Topping

2 tbsp shortening

2 tbsp sugar

1/4 c flour

1/4 c dry bread crumbs

1/2 tsp cinnamon

dash nutmeg

Mix the evaporated milk and vinegar. Set mixture aside for a moment. In another bowl, sift the flour, baking powder, baking soda, salt, and cinnamon together. Add the sugar. Cut in the shortening to the consistency of course meal. Then add the molasses and evaporated milk mixture. Pour into a well greased 9 x 9 x 2″ pan.

For the crumb topping, cream the shortening and the sugar, then mix in the remaining ingredients. Sprinkle this mixture on top of the cake. Bake at 350° for 30 minutes.

 

A couple notes: If you are a fan of cinnamon, you might add a bit more in both the cake batter and the crumb topping. Also, we ended up cooking the cake a bit longer than 30 minutes, so you might double check yours when you pull it from the oven at the 30 minute mark.

 

Results

I keep waiting for one of these recipes to not be a smashing success at my house, but this cake definitely wasn’t it. It was moist with a nice cinnamon crunch. With nine of us testing it, it was completely gone within an hour. This would be nice as part of a weekend breakfast or brunch. A couple of my taste testers ate it warm with vanilla ice cream and said that was a nice way to eat it. We enjoy that combo of hot and cold when it comes to baked goods. You’ll probably see the addition of ice cream mentioned numerous times in the future. Perhaps I should look for a period ice cream recipe. It’s nice to have options when serving a dish.

Addie from Sugar Addie’s (@sugaraddies) helped with the baking again, and as always, I appreciate her lending her talented helping hands.

The next, and final, recipe in this egg-free series is a prune cake. I’m not sure what to expect with a prune cake, so I’m excited to get started. Enjoy your weekend!