I grew up with my mom making pretty much everything from scratch. In fact the first time I bought some pre-made cookie dough from the store (rather than making it from scratch myself) was when I was pregnant with my 3rd child and I truly felt like I was cheating somehow! lol
I honestly did not appreciate her time she spent in the kitchen to bake bread, cookies, homemade meals, etc until I was married and had kids of myself. I am still amazed and how she made THAT much bread all the time! (There were 7 kids in my fam, so I am sure we went through it pretty fast!)
And I have come to appreciate another factor is this lately even more. The ingredients she used were some of the most healthy she could. She has a wheat grinder and ground her own whole wheat flour and used honey in most recipes too instead of refined sugars and flours. I KNOW that had to cost a lot more than just buying sugar!
So...I took a recipe that is in our family cookbook and subbed the white flour for all 100% wheat flour. My husband has had some major food allergies in the past few years and is doing better with many of them, but still cannot eat white flour without it bothering him, so whole wheat works much better in our house for more reasons than one.
I was afraid that the crumb cake would turn out dense and not as good and fluffy as the white flour makes it, but I was dead wrong. I loved it! It was great!
So, if you're interested in making some delicious and healthy breakfast crumb cake (Well, as healthy as you can get with a kind of "cake"), here's the recipe!
WHOLE WHEAT CRUMB CAKE
1 1/2 cup flour (I used whole wheat)
1/2 cup sugar (Organic coconut palm sugar or honey can be subbed here if you want)
2 tsp baking powder
1/2 tsp salt
1 egg 2/3 cup milk (I used almond milk)
3 tbsp melted shortening
Mix dry ingredients. Beat egg and add milk and shortening. Stire liquids into dry ingredients mixing only enough to damped flour. Pour into greased pan, sprinkle with crumb mixture.
Crumb Topping Ingredients:
2 Tbsp butter
2 Tbsp sugar
1/4 cup sifted flour (again I used whole wheat)
1/4 cup cracker or bread crumbs
1/2 tsp cinnamon
Cream butter and sugar. Add flour, crumbs, and cinnamon. mix and sprinkle over batter before baking. (NOW, my little secret. My husband likes a LOT of crumb topping, so I 4 times the crumb recipe!!!)
Bake at 425 degrees for 25 minutes. (I stick a toothpick in the middle and make sure it comes out clean to see if it is done.)
So so good! Yum!