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About the author

Kevin

Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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6 Comments

  1. Margie Conrad

    Kevin, Is the amount of baking powder correct for this recipe? I have been wanting to try this recipe, but thought a tablespoon was a little much.
    Thanks for your help.
    Margie

    Reply
    1. Kevin

      Margie..Yikes…I hope it is correct, that is the way it was written by the Amish author…if you try it let us know how it turns out!

      Reply
      1. Margie Conrad

        I baked these today. I forgot on the first one to spead the butter so I just sprinkled the topping on the batter. The second one I poured melted butter, then the topping. I liked the one without the melted butter better. I will make these again.
        Margie

  2. Pam

    I made this today. It was good and taste even better when it is cooled. But it was more of a batter than a dough and I don’t see how you could really brush butter on so I left it off. I also buttered and floured pan for easier cake removal.

    I have the same basic recipe from an old Amish cookbook, but they called for brown sugar and left out the vanilla. It was baked in a 9 x 13 pan rather than two pie plates.

    Reply
  3. Kim

    Just an FYI. We make this for the holidays, any holiday, Halloween, 4th of July, Presidents Day… We don’t use butter, and we put it in a 9×13 pan. I don’t know if the measurements are the same, but the ingredients are the same except, the thing that my grandma always put on hers is nutmeg. A little sprinkle of nutmeg over the top of the cake while it is warm, oh my the smell and the taste with that and the crumbs on top, with a little hot chocolate or coffee, even hot tea, what a beautiful cozy way to wake up on November 14th! 🙂

    Reply
    1. Kevin

      Thanks for sharing this, Kim, you got me in the mood for crumb cake!

      Reply

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