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

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.

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.

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Velvet Crumb Cake

Print Recipe

Ingredients Method

Ingredients

1 ⅓ cups Bisquick
¾ cup sugar
3 Tablespoons soft shortening
1 egg
⅓ cup milk
⅓ cup more milk
1 teaspoon vanilla

Method

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