This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It’s my aunt’s recipe from the 1970’s (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I’ve made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.
Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 2/3 cup water
- 3 eggs
- ½ cup butter, softened
- 1 1/3 cups packed brown sugar
- 1 tablespoon ground cinnamon, or to taste
- 1 tablespoon vanilla extract
- 1 ½ cups butter
- 4 ½ cups all-purpose flour
- 1 tablespoon confectioners' sugar for dusting (Optional)
Directions
Step 1
Gather all ingredients.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Grease a 12×18-inch jellyroll pan.
Step 3
Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
Step 4
Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
Step 5
While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs.
Step 6
Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
Step 7
Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
Step 8
Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.
Cook’s Notes
Overall, I found that margarine makes better crumbs – and there will be A LOT of crumb topping (just cut amounts back if it's too much).
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 559 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat16g | 78% |
Cholesterol97mg | 32% |
Sodium395mg | 17% |
Total Carbohydrate71g | 26% |
Dietary Fiber2g | 5% |
Total Sugars33g | |
Protein7g | |
Vitamin C0mg | 1% |
Calcium81mg | 6% |
Iron3mg | 14% |
Potassium111mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this