Paul's Mother's Crumb Cake

30+ years ago,  I worked in the Visual Merchandising Department of Montgomery Wards.   We always worked on Christmas Eve, as every single piece of tinsel needed to be removed from the store before we left that day.  I worked with a wonderful group of people and we all brought in a different food for a breakfast buffet.  If we had to work on Christmas Eve, at least we would take a bit of time to enjoy the holiday together.
All those years ago, Paul, one of the young men who was part of the department,
brought in a crumb cake, made with his Mother's recipe. 
 

My family has been enjoying this buttery crumb cake every Christmas morning since.  Last week I made a gluten free version of the cake for Darlin' D as he has a problem with wheat/gluten.  I used Pamela's Baking Mix in place of flour and the only difference was that the crumbs just weren't as "crumby".  They just didn't clump the way they do with flour. The cake did however taste the same.  I use a fork to mix...you don't need to pull out the mixer.

This morning I had a request from the Husband for another cake.
Sharing the recipe with you...

Paul's Mother's Crumb Cake

 1/4 lb of butter
2 eggs

1/2 tsp of salt

3/4 cup of milk

1 cup of sugar

2 tsp of baking powder

1 tsp of vanilla

1  3/4  cups of flour

Cream butter, sugar and vanilla.  Beat in eggs.  Add flour, salt and baking powder and mix.  Add milk and mix.  Pour into a greased 7x11 oblong pan. (do not flour).

Sprinkle crumb topping over cake and bake at 350 for 35 minutes.

Topping

1 cup of flour
1/2 tsp of cinnamon

6 tbsp of melted butter 

3/4 cup of sugar

2 tsp of vanilla

Combine ingredients and sprinkle over cake.

 For those wanting to make the cake gluten free...use Pamela's baking and pancake mix.  I use this for waffles, pancakes, muffins and more when the grandchildren are here.  I get it from Safeway but I'm sure it can be found at most grocery stores.