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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cakes: Velvet Crumb Cake Recipe

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This recipe for Cakes: Velvet Crumb Cake is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
3 cups Bisquick
1 cup sugar
2 eggs
1 cup milk or water
1/4 cup butter or shortening (melted)
2 teaspoons vanilla

Topping:
1 cup flaked coconut
2/3 cup packed brown sugar
1/2 cup chopped nuts (optional)
6 tablespoons butter, softened
1/4 cup milk

High altitude:
Decrease the amount of Bisquick to 2 2/3 cups. Add 2/3 cup flour. Increase milk to 1 1/3 cup.
Directions:
Directions:
Preheat oven to 350 degrees. Grease 9 x 13” pan.

Beat the following together on low speed for 30 seconds, scraping bowl constantly: Bisquick, sugar, egg, milk or water, butter or shortening, vanilla.

Then beat the mixture on medium speed for 4 minutes, scraping occasionally. Pour into prepared pan. Bake 40 minutes or until a toothpick inserted comes out clean. Cool slightly. Preheat the oven to “broil.”

Topping:

Mix topping ingredients together and spread on the cake. Broil 3” from heat for 3 minutes or until the top is golden brown and bubbly.

High altitude instructions for the Denver contingent:
Bake at 375 degrees.
Bake for 35 minutes or a little more.
Personal Notes:
Personal Notes:
In the 1940’s and 50’s, “good” Swedish homemakers had to have a fresh cake baked on Sunday afternoon in case somebody dropped over unannounced for coffee. Grandma Fern would often make this recipe from the side of the Bisquick box. It really smells good when you are broiling that brown sugar topping.

 

 

 

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