Wednesday, November 28, 2012

Old Fashioned Crumb Cake

You. Guys.

This Crumb Cake.

I can’t even complete sentences…

This recipe came from an old co-worker of my mom’s. He used to own a B&B up north and served this addicting cake there. It’s AMAZING.

I know, I know… like you need any more sweets recipes this time of the year!

We have started receiving our annual over-abundance of Christmas gift baskets at our office – our bosses like to leave all the sweets & treats on this table right in the middle of the office. As in – you have to walk by it anytime you need to go ANYWHERE in the office (I call it temptation island).

Coffee break? Gotta walk by it.

Bathroom break? Gotta walk by it.

Pick something up at the printer (and I print a LOT)? Gotta walk by it.

I think I walk past that daggum table no less than 20 times a day! There is only so much willpower one can have.

SO… we have instituted a new rule at the office to help curb the over-indulgence of sweets. If it’s homemade – it’s okay to taste it.

If it’s not? Skip it! It helps you save those calories for the things that are ACTUALLY worth it! ๐Ÿ˜‰

I think it’s a solid rule.

Move over Entenmanns… Your crumb cake ain’t got NOTHING on this one! ๐Ÿ˜‰

However those little white powdered donuts (you know which ones I’m talking about)… you can go ahead and keep those coming because they are amaze-balls! Even if they are oober processed.

On that note – go make this HOMEMADE crumb cake! It’s a great addition to a brunch spread this holiday season! I promise it’s only one kind of “crumby” (get it?! buh-dum-chhh).


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Old Fashioned Crumb Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


For the Cake:
1 box Pillsbury yellow cake mix
3 eggs
1 cup water

For the Topping:
2 sticks margarine
2 sticks butter
1 ยฝ teaspoons vanilla
ยพ teaspoon almond extract
5 1/3 cup flour
2/3 cup plus ยผ cup brown sugar
2/3 cup plus ยผ cup sugar
1 tablespoon cinnamon
1/2-3/4 cup confectioners sugar


For the Cake:
Prehat oven to 325ยบF. Spray a jelly roll pan with Baker's Joy (or butter and grease it). Add cake mix, eggs, and water to the bowl of a stand mixer fitted with the paddle attachment (may also use bowl and hand mixer). Beat for 4 minutes. Pour into prepared jelly roll pan, and smooth with a spatula. Bake at 325 for 20-25 minutes (remove from oven when done, but leave oven on). While it's baking, prepare crumb topping.

For the Topping:
Microwave butter and margarine in a bowl until melted (whisk together). Allow to cool and then add vanilla and almond extracts. In a large bowl, mix together the flour, sugars, and cinnamon. Cut the butter mixture into the flour mixture using a pastry cutter (or two forks) until a crumbly mixture. Sprinkle the crumb topping onto the cake and bake for an additional 20-25 minutes at 325ยบF. Allow to cool completely and then sift with confectioners sugar before serving.

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45 Responses to “Old Fashioned Crumb Cake”

  1. 1

    Katrina @ Warm Vanilla Sugar — November 29, 2012 @ 7:40 am

    I loooove a good crumb cake. Yours looks particularly lovely. Yum!

  2. 2

    Jody — November 29, 2012 @ 8:29 am

    Oh my goodness….that looks amazing! I will have to make this recipe. I made your chocolate chip pumpkin bread a few weeks ago and it was amazing. We loved seeing you this past weekend. So much fun! Hope you all have a wonderful Christmas and New Year!

    • Tina replied: — November 29th, 2012 @ 2:12 pm

      SO great to see you guys as well!!! Hope that baby boy comes out soon! ๐Ÿ™‚

  3. 3

    Stephanie @ — November 29, 2012 @ 9:49 am

    Looks delicious. I’ve had a crumb cake on my list to bake for years. I really need to make this one. I wish I had a piece for breakfast this morning!

    • Tina replied: — November 29th, 2012 @ 2:12 pm

      DO. IT. ๐Ÿ™‚

  4. 4

    mom — November 29, 2012 @ 10:14 am

    This is SO good. It is great for a crowd. We made it over Thanksgiving and people ate it for 3 days and it was still so fresh! It is a WINNER! Great photos too!

  5. 5

    Emily {Pink Tiger in the Kitchen} — November 29, 2012 @ 11:29 am


    Can I just say that this crumb cake looks AMAZING. Like if I could leave work this instant and make it, I totally would. When I was in college, I used to buy the packaged crumb cakes all the time so I’m pumped to make this one.

    Oh and this totally constitutes as breakfast right?!

    • Tina replied: — November 29th, 2012 @ 2:12 pm

      TOTALLY. Goes great with your morning coffee ๐Ÿ˜‰

  6. 6

    Alaina @ Fabtastic Eats — November 29, 2012 @ 12:49 pm

    oh man!I LOVE crumb cake! And look at that layer of topping! Oh my!

  7. 7

    Katie @ Blonde Ambition — November 29, 2012 @ 2:24 pm

    This looks just like my great grandmother’s New York crumb cake recipe! Except I’m pretty sure her cake part was pure butter ;P I am craving this now!!

  8. 8

    natalie@thesweetslife — November 29, 2012 @ 3:30 pm

    totally agree—homemade is always worth trying! i can skip the store bought!

    …and this obviously fits in the homemade category (Lucky me!)

  9. 9

    angela @ anotherbiteplease — November 29, 2012 @ 4:32 pm

    your first photo totally reminded me of Entenmanns…and then you mentioned it .lol…yours of course looks and sounds so so much better.

  10. 10

    katie — November 29, 2012 @ 9:24 pm

    you had me at “1 box yellow cake mix”.

  11. 11

    Emily — November 29, 2012 @ 10:21 pm

    Oh sweet Suzie, this looks incredible! I love my crumb cake more crumb than cake. DELISH!

  12. 12

    JoAnn — December 1, 2012 @ 2:58 pm

    In a recent move I lost the recipe for this cake. I have made this particular crumb cake for years and I can attest to the fact that it is delicious – a real treat. So I was very excited when I saw this. Thank you.

  13. 13

    Anita at Hungry Couple — December 11, 2012 @ 11:30 am

    I’m all about the crumb cake!!!

  14. 14

    Linda — December 24, 2012 @ 5:15 am

    Love a good crumb cake & this one fits the bill, especially that topping! I’m just wondering, I don’t have a jelly roll pan. Would a lasagna pan work instead? Or two smaller pans? I can’t go out & buy a pan right now. Love your recipes!

  15. 15

    susan — February 12, 2013 @ 2:03 pm

    ok was looking up on how to make a home made curmb cake and saw yours. I am ready to make it it looks so GOOD here goes.

  16. 16

    Project Pinspiration: OMG Crumb Cake | Kaitlin Sheran Photography — March 18, 2013 @ 5:21 pm

    […] {Photo courtesy ofย My Life as a Mrs.} […]

  17. 17

    Laura — July 19, 2013 @ 11:25 am

    Thanks for posting this wonderful recipe. Our family is on the baking committee for our parish and we used your recipe for a baking project for them.

    FYI: A single recipe makes A LOT of crumbs! I doubled the cake mix (made that according to the directions), made a single batch of crumbs and ended up with TWO 13″ x 9″ x 2″ tins and one smaller glass pan of cake. I topped two of the three cakes with seedless red raspberry preserves before putting the topping on it. Looks wonderful, thanks again!

  18. 18

    Gayle — October 26, 2013 @ 6:12 pm

    Can you use 4 sticks of butter? Have no margarine.

  19. 19

    Maggie — December 5, 2013 @ 1:18 pm

    Is this correct to use both?
    2 sticks margarine
    2 sticks butter

    • Tina replied: — December 9th, 2013 @ 10:03 am

      yes it is! ๐Ÿ™‚

  20. 20

    Mary — February 5, 2014 @ 11:50 am

    I bought margarine and have all ingredients to make this cake but now I realize I don’t know the size of the jelly roll pan.
    There are many different size pans. Thanks.

  21. 21

    Marie — April 3, 2014 @ 1:20 pm

    This was delicious! I am making it for Easter again!

  22. 22

    Barbara Thedford — June 28, 2014 @ 1:29 am

    Omg this cake is Great … its very easy to make I luv it!!!

  23. 23

    Hoy — November 23, 2014 @ 9:40 pm

    The cake only has water and eggs?…no butter or oil?

  24. 24

    Laurie — November 24, 2014 @ 8:16 pm

    My son has allergies and can have all these ingredients except the butter. If I use Margarine only will the crumbs come the same? I have a home made version of this recipe, this one looks easier.

  25. 25

    Laurie — November 24, 2014 @ 8:39 pm

    Recipe sounds great. I have a homemade one just like it but this one looks like it may be moister. My question to you is…. My son has milk allergies, can I make this with only margarine and if I do how do I use the same amount.
    Hoping you can help

  26. 26

    Hoy — November 24, 2014 @ 10:02 pm

    Just water and eggs for cake….no butter or oil?

    • Tina replied: — November 25th, 2014 @ 10:11 am

      Yep! Believe it or not ๐Ÿ™‚

  27. 27

    Hoy — December 14, 2014 @ 10:40 am

    Thanks for the recipe! I have made it twice already.

  28. 28

    Barbara — March 27, 2015 @ 1:42 am

    This cake is unreal i have made it several times but with chocolate cake mix its a Huge hit Everyone Loves it ( both flavors ) i grew up in NY this is so close to the ole time Crumb Buns from the neighborhood bakery Its Awesome !!

  29. 29

    vin — June 13, 2015 @ 1:19 pm

    How do you cut in melted butter??? This is a mistake.

  30. 30

    tara — December 24, 2015 @ 8:24 am

    Hi! What size pan do you recommend?

  31. 31

    Madeline Milosz — January 30, 2016 @ 11:09 am

    I must say, this is THEE best crumb cake I’ve ever had!!! Definitely better than Entenmanns!!
    But…… I know I’m to follow your cake recipe and NOT the Pillsbury cake box directions. The only difference I read was NOT to add the butter that the box tells you to. I THINK I’m correct on that. RIGHT? My cake kind of fell apart. Was it supposed to be like that? Or did you forget to tell us to add the little butter like the box says?
    other than that, THANK YOU!! I’ve given it to all my friends and they all said “Wonderful breakfast!!”a thee best.


  32. 32

    Diane — December 4, 2016 @ 10:48 am

    I LOVE this recipe and have tried it with different box mixes. Chocolate is wonderful as is spice cake.

  33. 33

    Susan — December 26, 2016 @ 6:23 pm

    You haven’t answered if ALL butter can be used for the crumbs!? 13×18 pan what can be used as a replacement?

  34. 34

    Susan — January 7, 2017 @ 1:00 am

    Do you ADD in powdered sugar along with the white and brown sugar in making the crumbs?
    That seems a little too sugary.
    And can you use All Butter for the cake??

  35. 35

    Susan — January 17, 2017 @ 7:15 pm

    Does anyone know if you can use ALL butter for the crumbs?
    And do ALL the sugars go into making the crumbs??

  36. 36

    Michele — July 11, 2017 @ 7:22 pm

    The cakeix calls for oil…it is not listed for the cake mix ingredients in the recipe, do you omit it or was it an error in the printed recipe?

  37. 37

    Donna — April 7, 2018 @ 5:05 pm

    I don’t care for margarine — could this be made with all butter?

  38. 38

    Dena — May 15, 2018 @ 1:45 pm

    Made this for Mother’s Day Brunch – it was universally acclaimed as a new family favorite and put on the menu for Christmas Day Brunch! It’s that delicious!!! Thank you!!!

  39. 39

    Lindsay — June 24, 2018 @ 6:25 am

    I made this for an office party and it was a huge hit! There is never much left to take home. I love that is is so easy and quick to make which makes it perfect to make at the last minute. It is now one of my go to recipes to make for parties!

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