Do you remember those little Hostess crumb cakes? When I was a kid my dad used to buy those just for me because I loved them so much. I’ve tried a couple of recipes that failed, but today I’m going to share a delicious crumb cake with you that brings back childhhood memories.
Warning, this makes a lot of crumb cake. This would be a great breakfast treat for a holiday when you have several guests in the house. Cut into squares and placed in zipper sandwich bags, it will also make for a great treat to add to your child’s lunch bag.
It’s time again for The Secret Recipe Club. This month I was assigned to Chris and Rachel’s blog, The Keenan Cookbook. Chris and Rachel make a great pair. Chris does most of the cooking and baking and Rachel takes pictures and does the editing. A match made in food blogger Heaven! :)
I actually picked several recipes from their blog that I might want to try. This White Chocolate Raspberry Cheesecake sounds amazing and I may make it for Christmas! Then there was this Buffalo Chicken Mac And Cheese which I still have bookmarked, it sounds great! I also looked at these decadent Cookies and Cream Oreo Fudge Brownies O. M. G.
Ultimately though, I decided on a recipe affectionately named Mom’s Crumb Cake.
The sheer amount of butter in the topping frightened me at first, and I’m not shy about using butter! However, once I realized it would be spread across a 12×17 jelly roll pan my cholesterol meter calmed down a bit. :) This makes a LOT of cake. It’s delicious and very easy. The only thing, and no fault to the recipe or the Keenans, is that it uses a yellow cake mix, which tastes overly sweet to me. Since I started baking so many cakes from scratch, I’m no terribly fond of cake mixes. They are quick and great in a pinch, but yellow cake in particular is very sweet. I would love to try this recipe again with a “from scratch” cake, and maybe in muffin form!
Thanks for the great recipe Chris and Rachel!
- 1 box of yellow cake mix (NOT pudding type)
- 3 eggs
- 1⅓ cup water
- 1 tablespoon vanilla
- 1 pound of softened butter (4 sticks)
- 4 cups all purpose flour
- 1⅓ cup sugar
- 3 tsp vanilla
- 3 tsp cinnamon
- Pinch of salt
- Combine cake ingredients and beat in mixer for 4 minutes. This creates a very satiny, thick batter. Spread into a 12×17 jelly roll pan. Bake at 350° for 10 minutes.
- Combine crumb topping ingredients until it has the consistency of wet sand.
- Crumble over partially cooked cake. Return cake to oven for 10-15 minutes more (toothpick should come out clean if not return to oven).
- Optional: Cool and sprinkle with confectioner sugar.
- Cut into squares.