*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.
The "cake" part was good, however, the crumb topping needs much improvement. More butter is needed (which I melted instead of crumbled) and I used light brown sugar instead of the white. Be sure to add the cinnamon to taste. (we enjoy a lot more) Also a nice sprinkling of confectioners sugar over the top once it's cooled adds a nice touch.
This cake is delicious. After reading the one review about not enough crumbs I kept out an extra 1/4 cup for crumbs. It is moist and am proud to say after 40 years I finally have a perfect Crumb Cake Recipe!! Thank you!!
I was not impressed with this crumb cake at all. This is not your typical idea of a crumb cake. It was more like a Shortbread cake. Although it was tasty I couldn't bring myself to not add cinnamon - which was how this recipe was written. I would also take up the advice of other reviewers and double the amount of crumb mixture as 1/2 cup was not nearly enough. Overall I would say this cake could be used as a good base with different toppings and the like but not an excellent crumb case in iteself.
pretty good but it didn't taste much like the crumb cakes i'd had before. i made this for a party in my 12th grade english class once we finished our huge research paper. definately no complaints from that crowd (or the teacher).
Other reviewers are correct when they say this cake does not taste or have the texture of a crumb cake. Crumb cakes are nearly always made with buttermilk and baking soda. If you can find a similar recipe and make the adjustments I think you will find a huge difference
This was a great cake! I did make a lot of changes though not many were necessary just a matter of I didnt have the right ingredients. I used 3 cups self-rising flour instead of all-purpose and omitted the baking power. Self rising flour contains 1 1/2 tsps baking powder and 1/2 tsp salt per cup so I also thought about omitting an egg.....and it worked! I only had 2 eggs on hand so I splashed sommore milk in there. I used another tsp of butter with the shortening that I added only to the crumbs. I also added a little cinomman/ sugar mixture to the crumb and a little less to the cake. I only added enough for a hint of flavor to tie it all together do not make cinomman the main flavor. Overall great and easy.
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