Velvet Crumb Cake

 

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.