Rating: 3.99 stars
113 Ratings
  • 5 star values: 66
  • 4 star values: 16
  • 3 star values: 10
  • 2 star values: 11
  • 1 star values: 10

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.

Recipe Summary test

prep:
15 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
16
Yield:
1 12x18-inch sheet cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.

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  • 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.

  • 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.

  • 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. 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.

  • 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.

  • 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).

For the image, I couldn't find my jellyroll pan so I used a 13x9 cake pan. I increased the first cooking time from 15 to 17 minutes to 25 to 27 minutes, which worked fine.

I don't know why my aunt changed the oven temperature as the cake mixes she used calls for 375. I just follow her directions.

Nutrition Facts

559 calories; protein 6.5g; carbohydrates 71g; fat 28g; cholesterol 96.5mg; sodium 395.1mg. Full Nutrition
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