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! ;)

I think it’s a solid rule.

Move over Entenmanns… Your crumb cake ain’t got NOTHING on this one! ;)

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).

Enjoy!

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Old Fashioned Crumb Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

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

For the Topping:
2 sticks margarine
2 sticks butter
1 ½ teaspoons vanilla
¾ teaspoon almond extract
5 1/3 cup flour
2/3 cup plus ¼ cup brown sugar
2/3 cup plus ¼ cup sugar
1 tablespoon cinnamon
1/2-3/4 cup confectioners sugar

Directions:

For the Cake:
Prehat oven to 325ºF. 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 325ºF. Allow to cool completely and then sift with confectioners sugar before serving.

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27 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! :)

  3. 3

    Stephanie @ PlainChicken.com — 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. :)

  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

    TINA!

    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 ;)

  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 of 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! :)

  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!!!

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