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Hobson Crumble Cake


This is a family recipe passed down from my Grandma to her daughter, then to me, and now to my daughter. It also comes from my Great-Grandma Rose. It is a delicious spice cake that is a family favorite.

Rate this recipe 2.1/5 (14 Votes)


  • 2 C. brown sugar
  • 2 C. flour
  • 2 T. Crisco
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt (I never use salt)
  • 1 scant tsp. baking powder
  • 1 tsp. soda.
  • 1 beaten egg
  • 1 C. sour milk (I just put a little vinegar in my cup of milk to sour it).


Level of difficulty Easy
Cost Average budget


Step 1

Mix 2 C. brown sugar, 2 C. flour, 2 T. Crisco until it's crumble like pie crust. Reserve 2 T. for topping. To the remaining mixture, add 1 tsp. cinnamon, 1/2 tsp. cloves, 1/4 tsp. nutmeg, 1/2 tsp. salt (I never use salt), 1 scant tsp. baking powder, 1 tsp. soda. Add 1 beaten egg and 1 C. sour milk (I just put a little vinegar in my cup of milk to sour it). Mix well. Pour into a greased and floured 13x9 baking pan and bake at 350 degrees for 30 min. (depending on your oven.)

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VIDEO: Rustic Cherry Tart

Craving sweet? This rustic cherry tart is easy, quick and delicious!


  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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