This is my mother's recipe and her mother's before her. It is easy to make, and the crumb mixture on top instead of icing makes for a nice change.
Mix the first three ingredients into crumbs. Take out 1 cup of crumbs and set aside. To remaining crumbs add sour milk, beaten egg, baking soda, cinnamon, cloves, and salt. Stir in the raisins. Put batter in a greased and floured 9 inch square cake pan. Sprinkle top of the cake with the cup of crumbs that you set aside.
Bake in moderate oven (350 degrees F) for about 40 minutes.
By linn from Dartmouth, Nova Scotia
This page contains the following solutions.
Measure 1 cup of cake mix, set aside for topping. Combine the remaining cake mix, melted butter and eggs. Press mixture into greased 9 x 13-inch baking pan (press hard).
Thoroughly mix eggs, pumpkin, sugar, spices and milk together. Combine cake mix and butter. Cut in like for pie crust. Add nuts, if desired.
Blend together until finely mixed: 2 cup all purpose flour, 2 cup brown sugar, and stick of margarine. Reserve 3/4 cup crumb mixture for topping.
Chopped apples, raspberry jam, oatmeal, and ricotta cheese help make this a delicious cake, down to the last crumb. This is a page about making apple raspberry crumb cake.
