*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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 is a great recipe! The crumbs were easy and they tasted delicious! I did change the recipe a bit but nothing too big. Instead of using 1 1/2 cups butter I used 1 cup margarine and 1/2 cup butter. Also instead of using a boxed cake I used a recipe for vanilla cake! The recipe was not from this site but you coud use a vanilla cake recipe from this site. I think it works better than a boxed cake mix. Overall this recipe was a big success! Everybody enjoyed it although the crumb was a little rich! It was still great though... It looked amazing and tasted even better! Thanks for the recipe! This is a keeper! Oh and definetly use a 9x13 pan... not a jellyroll pan.
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