Mini Crumb Cakes

Reader Contribution by Sue Van Slooten
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This recipe crossed my path a while back, and I thought, Ooooh! Gotta make those! Could they possibly be as good as I remember them? You used to be able to pick up foil pans of these, like a 6X6,” in the supermarket. They were a favourite in our household for breakfast, or anytime. Alas, after moving, I was not able to find them anymore, so for years, thought they were a thing of the past.

Upon discovering this recipe, I decided to give it a go, and see if I could recreate them. I am very happy to report, these fit the bill. They were printed in a Betty Crocker paperback of all things, references below. You have a moist, cake-like muffin, topped by buttery, large, crumbly streusel. There is a hint of cinnamon to them. The recipe only makes six, if you want more, you can double it.  But six is a nice number for smaller families. Definitely treat worthy!


1 1/4 cup all purpose flour
1/2 cup packed brown sugar
1/2 cup butter (no substitute in my mind)
1 egg, beaten
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 cup milk
2 tbsp. powdered sugar


1. Heat oven to 350 Fahrenheit.

2. Line six muffin cups with paper baking cups, or grease cups with shortening or cooking spray.

3. In a large bowl, stir flour, brown sugar and butter with spoon until crumbly.  Reserve 1/3 cup mixture for topping.

4. Stir egg, baking powder, cinnamon and milk into the remaining crumbly mixture until well mixed.

5. Spoon batter into muffin cups. Sprinkle reserved crumbly mixture over batter.

6. Bake 20 to 30 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes; remove from pan.

7. Sprinkle warm cakes with powdered sugar before serving. Serve warm or cooled. Definitely warm I would say.


Betty Crocker. Spring Brunch, Special Edition. General Mills, Inc., Minneapolis, MN, 2005.

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