Krum Kake.

This cake is light, flavorful, and completely satisfying as a dessert, or in place of coffee cake with your morning coffee. The recipe is my great aunt Hazel Imsland's recipe. I remember making this with my mom when I was a little girl, but I really hadn't made it since, until I needed to bring a snack for our Sunday school. It was a hit, and as good as I remember it.

The only trouble I really had with this was that the recipe calls for a 7x11 pan. I have never heard of such a thing, so I had to choose between a 9x9 and a 9x13. I went with the 9x13 simply because I needed it to feed more people, but I think it'd be even better, thicker, in a 9x9 pan. Whatever you choose, beware, you can't have just one piece!

Krum Kake

Recipe from Hazel Imsland


2 c. Flour

1 c. Sugar

3/4 c. Marg. or Butter, chilled (I used butter)

1 t. Cinnamon

1 c. Sour Milk (1 scant c. Milk with 1 T. Lemon Juice)

1 t. Baking Soda

1 egg

1/2 t. Ground Cloves

1 c. Craisins, chocolate chips, nuts (opt., I didn't add any of these)


Combine and mix flour, sugar and butter as though making pie crust. When the butter is blended well and in small bits, set aside 1 cup of the mixture. Add remaining ingredients and stir until well combined. Batter may be slightly lumpy. Sprinkle with reserved crumb mixture. Pour into grease 7x11 pan. (Again, a 9x9 or 9x13 will work.) Bake at 350°F (325°F for a glass pan) for 34-40 minutes. Cook time may be a bit shorter if using 9x13 pan, so check often nearing the end. Enjoy!