"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. " — rgilmore212
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1 (18.25 ounce) package
yellow cake mix
1 1/3 cups
packed brown sugar
ground cinnamon, or to taste
1 1/2 cups
4 1/2 cups
confectioners' sugar for dusting
Yum....I was looking for a classic crumb cake and this was great, esp if you are a "more crumb. less cake" person. I added all crumbs to bake at once instead adding the rest later. I'll add a little more cinnamon next time.
Great cake! But, It says use a jelly roll pan which I did and it spilled all in my stove. Tip: use a larger pan!
I used to make this cake all the time and lost the recipe years ago. Only difference - I use the "butter" cake mix. This is the best crumb cake. Thanks for posting.
I've been making this cake for some time with a few tweaks. I always use a 13 x 9 pan but add one and a half cans of Comstock fruit filling (cherry, blueberry and apple seem to always be the biggest hits) on top of the baked cake, then press the crumb mixture on top of that..and bake the rest of the way. Thank you for jogging my memory about the vanilla extract. Doing it from memory..the crumb mixture seemed to be missing something. Now I know! I get rave reviews on this fruit crumbcake at work!
I usually don't review but after seeing mixed reviews I had to say something. This cake is really good and very easy. If you can follow instructions, it won't be dry. How can people say it's dry but yet undercooked?? It was a hit at our town's spring block party.
Excellent!!! Loved all the crumbs it made!! Was a winner in my house!
I made this cake and it was gone in 2 hours. I made a few changes. I added ground clove and ground ginger to the crumble. I also put pure pumpkin puree in between the layers. Before I put the crumble on, I spread one large can of pumkin puree over the cake. To the puree I had added the same spices plus a scant tsp of salt. Everyone loved this version as well
This review is just for the crumb topping-- if you are interested in making the whole cake, read no further. I made this today because I had been dreaming of crumb cake, and really more about the crumb than the cake. I had some cherries on hand that were starting to become questionable in freshness, and so I made a cream-cheese cherry pound cake (recipe from cookrepublic.com) for the cake part. Then, when it was almost done baking, I sprinkled the crumb topping--ALL OF IT-- onto the top of the cake. After baking it for about ten minutes more with the heat turned up to 400 degrees to brown the top, I pulled the baked cake out of the oven and let it sit out for about two hours to cool and set. Then.......... I cut a slice for myself. Delicious! The crumb topping was perfect-- thick, crisp, slightly sweet, and slightly nutty in flavor. A new favorite!
* Percent Daily Values are based on a 2,000 calorie diet.
Outrageously Buttery Crumb Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 252
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