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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