There’s something irresistibly nostalgic about a classic crumb cake and Velvet Crumb Cake from Betty Crocker’s Good & Easy Cookbook (1954) is the kind of recipe that feels like it came straight from Grandma’s kitchen. Broiled Coconut Icing
True to the spirit of mid-century home cooking, this recipe delivers big comfort with minimal fuss — no fancy techniques, just dependable ingredients and that signature old-fashioned flavor. It’s the perfect example of how vintage recipes manage to be both practical and timeless, making Velvet Crumb Cake just as delightful today as it was decades ago.
Velvet Crumb Cake
Ingredients
1 ⅓ cups Bisquick
¾ cup sugar
3 Tablespoons soft shortening
1 egg
⅓ cup milk
⅓ cup more milk
1 teaspoon vanilla
Heat oven to 350 degree oven.
(mod.). Grease well 8x8x2”sq. Or 8
x 1-1/2” round pan and dust with
Bisquick. Mix Bisquick and sugar.
Add shortening, egg, milk. Beat
vigorously, Gradually stir in
additional milk and vanilla. Beat ½
min. Pour into pan. Bake about 30
minutes, until top springs back when
lightly touched. While warm, cover
with Broiled Icing (p.166). Serve
warm
Broiled Coconut Icing
3 Tbsp. soft butter or other shortening
⅓ cup brown sugar brown sugar (packed)
2 tbsp. Rich milk or cream
½ cup Wheaties or shredded coconut
¼ cup chopped nuts
Milk together. Spread over warm cake in pan. Place 3” under broiler (low heat) until mixture bubbles and browns. (3 to 5 min.), Do not burn.