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 recipe with you that brings back childhood 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 of this crumb cake recipe 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!
Crumb Cake for a Crowd
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For the cake
- 1 box of yellow cake mix NOT pudding type
- 3 eggs
- 11/3 cup water
- 1 tablespoon vanilla
For the crumb topping
- 1 pound of softened butter 4 sticks
- 4 cups all purpose flour
- 11/3 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.