Outrageously Buttery Crumb Cake
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
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.