Krum Kuchen: A Timeless Crumb Cake Classic

The scent of warm cinnamon and sweet, buttery crumbs baking in the oven is a fragrance that instantly transports me back to my grandmother’s kitchen. She wasn’t a professional chef, but her home baking was, in its own way, a masterclass in comfort and tradition. Among her repertoire, the Krum Kuchen, or crumb cake, held a special place. It was a simple yet profoundly satisfying treat, perfect for an afternoon with a glass of milk or, more often, a steaming cup of coffee. This particular recipe, a cherished find from the Pennsylvania Dutch chapter of the United States Regional Cookbook, circa 1947, embodies that nostalgic charm and delivers a slice of pure, unadulterated joy.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Servings: 16
• Yields: 2 cakes
• Dietary Type: Can be adapted for Vegetarian

Ingredients

This recipe calls for straightforward ingredients, the kind you likely have in your pantry right now, ready to be transformed into something magical.

For the Crumb Topping:

• 1 cup sugar
• 1/2 teaspoon salt
• 1 cup flour, sifted
• 1/8 cup butter, melted (for sprinkling on top after baking)
• Cinnamon (for sprinkling on top after baking)

For the Cake Batter:

• 1 cup sugar (this is in addition to the crumb topping sugar)
• 4 cups flour, sifted
• 4 teaspoons baking powder
• 1/2 teaspoon salt (this is in addition to the crumb topping salt)
• 1 cup butter or shortening
• 4 eggs, separated
• 1 cup milk

Equipment Needed

• Two 9 x 9 inch baking pans
• Large mixing bowls (at least three)
• Electric mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Sifter
• Fork or pastry blender
• Cooling racks
• Oven

Instructions

Crafting this Krum Kuchen is a delightful process, a rhythmic dance of mixing, folding, and baking that culminates in a truly rewarding dessert.

1. Prepare the Crumb Topping: In a medium bowl, combine 1 cup of sugar, 1/2 teaspoon of salt, and 1 cup of sifted flour. This forms the base of your delicious crumb topping.

2. Cut in the Fat: Add 1 cup of butter or shortening to the dry ingredients for the crumb topping. Using a fork or a pastry blender, cut in the butter or shortening until the mixture resembles coarse crumbs. This is the classic technique that creates those coveted tender crumbly bits. Set aside 1 cup of these prepared crumbs for later.

3. Form the Cake Batter Base: To the remaining crumbs in the bowl (the portion that is not set aside), add the well-beaten egg yolks and 1 cup of milk. Mix these ingredients together until just combined. This will form a thick, paste-like consistency.

4. Whip the Egg Whites: In a separate, clean, and dry bowl, beat the egg whites stiffly. This is a crucial step for achieving a light and airy cake texture. Ensure there are no traces of yolk in the egg whites, as this will prevent them from whipping properly.

5. Combine Batter Components: Gently fold the stiffly beaten egg whites into the crumb and milk mixture. Be careful not to overmix; you want to preserve as much air as possible.

6. Prepare the Pans: Generously grease two 9 x 9 inch pans. This will ensure your cakes release beautifully after baking.

7. Assemble the Cakes: Mix the batter well. Then, pour the batter into the two well-greased 9 x 9 inch pans. Aim to distribute the batter evenly between the two pans.

8. Add the Reserved Crumbs: Evenly sprinkle the reserved 1 cup of crumbs evenly over the top of the batter in both pans. Press them down gently if needed to ensure they adhere.

9. Bake to Golden Perfection: Preheat your oven to 400°F (200°C). Bake the cakes for approximately 45 minutes, or until they are golden brown and a wooden skewer or toothpick inserted into the center comes out clean. The baking time can vary slightly depending on your oven.

10. Finish with a Glaze: Once the cakes are out of the oven, immediately sprinkle the tops with the 1/8 cup of melted butter. While still warm, generously sprinkle with cinnamon. The heat of the cake will help the butter melt and distribute, and the cinnamon will infuse its warm aroma.

11. Cool and Enjoy: Allow the cakes to cool in the pans for a short while before transferring them to cooling racks to cool completely.

Expert Tips & Tricks

• Sifting is Key: Don’t skip the sifting of the flour. It aerates the flour, which is essential for a light and tender cake, especially when combining with baking powder.
• Room Temperature Ingredients: For the best batter consistency, ensure your butter (if using it in the batter) and eggs are at room temperature. This allows them to emulsify more effectively.
• Don’t Overmix: Overmixing the cake batter can lead to a tough crumb. Mix until just combined, especially after adding the dry ingredients and folding in the egg whites.
• Oven Temperature Calibration: Ovens can be notoriously inaccurate. If you find your baked goods consistently under or over-baked, consider using an oven thermometer to ensure you’re baking at the precise temperature.
• The Crumb Texture: For an even more rustic crumb topping, you can use your fingertips to combine the flour, sugar, salt, and butter for the topping, rubbing the butter into the dry ingredients until it forms irregular clumps.

Serving & Storage Suggestions

This Krum Kuchen is a versatile treat, perfect for any time of day. Serve warm or at room temperature, cut into generous squares. It’s delightful on its own, but also pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.

To store, keep the cake in an airtight container at room temperature for up to 2-3 days. If the weather is particularly warm or humid, or if you’ve added any dairy-based toppings, it’s best to store it in the refrigerator. It can also be frozen, well-wrapped, for up to 2 months. To reheat, a brief stint in a warm oven will bring back its comforting warmth.

Nutritional Information

This nutritional information is an estimate and can vary based on the specific ingredients and brands used.

Nutrient	Amount per Serving	% Daily Value
Calories	2829.3 kcal
Calories from Fat	1083 kcal
Total Fat	120.4 g	185%
Saturated Fat	71.9 g	359%
Cholesterol	714.6 mg	238%
Sodium	2247.8 mg	93%
Total Carbohydrate	399.5 g	133%
Dietary Fiber	6.8 g	27%
Sugars	201.3 g	805%
Protein	43.5 g	87%

Variations & Substitutions

While this recipe is a classic for a reason, feel free to experiment!

• Spice it Up: For a more complex flavor profile, add a pinch of nutmeg, cardamom, or even a touch of ground ginger to the dry ingredients.
• Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans into the crumb topping mixture for added texture and flavor.
• Citrus Zest: A tablespoon of finely grated lemon or orange zest in the cake batter can add a bright, refreshing note.
• Shortening vs. Butter: While butter offers a richer flavor, shortening can sometimes yield a lighter, more tender crumb in the cake itself. Feel free to use a combination of both in the cake batter if desired.

FAQs

Q: Why is the flour sifted in this recipe?
A: Sifting the flour aerates it, which helps to create a lighter and more tender cake texture. It also ensures the baking powder is evenly distributed.

Q: Can I make this crumb cake ahead of time?
A: Yes, the cake can be baked a day in advance and stored at room temperature in an airtight container. The crumb topping is best enjoyed fresh, but it holds up well.

Q: What is the best way to prevent the crumb topping from burning?
A: Ensure your oven temperature is accurate. If you notice the crumbs browning too quickly, you can loosely tent the cake with aluminum foil during the last 10-15 minutes of baking.

Q: My egg whites aren’t whipping stiffly. What could be wrong?
A: Ensure your bowl and whisk are completely clean and dry. Any trace of grease or yolk can prevent egg whites from reaching stiff peaks. Also, make sure you are using fresh eggs.

Q: How can I tell when the cake is done baking?
A: The cake should be golden brown, and a wooden skewer or toothpick inserted into the center should come out clean. The edges will also likely start to pull away slightly from the sides of the pan.

Final Thoughts

This Krum Kuchen is more than just a recipe; it’s an invitation to slow down, to savor the simple pleasures, and to create memories in your own kitchen. Whether you’re a seasoned baker or just starting out, the joy of pulling a golden, fragrant crumb cake from the oven is truly unparalleled. Bake it for a special occasion, a quiet afternoon, or simply because you deserve a treat. Share it with loved ones, or keep it all to yourself – we won’t judge! Happy baking!