Best Selling Crumb Cake Recipes

OLD FASHIONED CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
• Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
• To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
• Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

BEST MOIST CRUMB CAKE

Steps:

• Preheat oven to 325F. Grease and line an 8×8″ square baking pan with parchment paper. Set aside.
• In a large mixing bowl, toss together all the dry ingredients for the crumb topping. Then stir in the melted butter just until all is moistened and chunky.
• In a large mixing bowl, cream together the butter and sugar. Mix in the eggs, one at a time, then mix in the sour cream and vanilla extract. The mixture might look curdled, but not to worry, it will come together when you add in the dry ingredients.
• Slowly stir in the flour, baking soda, and salt until just combined. The batter will be thick.
• Spoon the cake batter into the prepared baking pan. Evenly crumble the streusel on top.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let cool and dust with powdered sugar before serving.

OVER-THE-TOP CRUMB CAKE

Steps:

• For the streusel: Preheat the oven to 325 degrees F.
• Stir together the pecans, flour, brown sugar, granulated sugar, cinnamon and butter in a large bowl until wet, sandy and combined. Spread 3/4 cup on a baking sheet (set the remaining aside for the cake). Bake until the streusel is set and crispy, about 15 minutes. Break up the pieces with a spatula and let cool completely in the pan, about 30 minutes. Break up the pieces into crumbs with your hands and set aside.
• For the cake: Grease a 9-by-13-inch baking sheet with butter. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream; begin and end with the flour and beat until just incorporated.
• Pour the batter into the prepared pan (it will be very thick) and smooth with a silicone spatula. Press 15 mini doughnuts or 6 regular doughnuts into the batter and sprinkle over the reserved un-baked streusel topping. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Run a knife around the edge of the pan to loosen any streusel that has baked on. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 hours more.
• For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until light and fluffy. Slowly add 1 1/2 cups confectioners' sugar, 1/2 cup at a time, until well combined. Add the vanilla, beating until well combined.
• Assemble the cake: To make a glaze, mix the remaining 1/2 cup confectioners' sugar in a small bowl with 1 tablespoon water until smooth. Use a serrated knife to trim the edges from the short sides of the cake to make sharp corners. Cut the cake in half crosswise.
• Put a cake half on a cake stand or serving platter. Reserve 1/4 cup frosting and spread the remaining frosting on the top of the cake, then place the other piece of cake on top. Cut the remaining 4 mini doughnuts or 3 regular doughnuts in half and spread some of the reserved frosting on the cut ends. Put the doughnuts on the top of the cake around the edge, cut-side down. Sprinkle the reserved streusel on the center of the cake and drizzle with the glaze. Refrigerate to set, about 2 hours. Bring to room temperature, about 1 hour, before serving.

EASY CRUMB CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 9-in. round baking pan. Bake at 375° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.

CLASSIC CRUMB CAKE

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 9-inch square baking pan; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla, and stir until combined. Add reserved flour mixture and the sour cream, and stir just until well combined. Fold in 2 cups blueberries, if using. Spoon batter into prepared pan. Toss remaining cup blueberries, if using, with the crumb topping. Sprinkle the crumb topping over cake. Bake until golden brown and cake tester comes out clean, 50 to 60 minutes. Dust with confectioners' sugar before serving, if desired.

BEST SELLING CRUMB CAKE

Steps:

• Heat oven to 350. Grease a 15x10x1-inch baking pan. Lightly dust pan with flour; shake out any excess flour.
• Cake: Combine cake mix, sour cream, oil, eggs, cinnamon and nutmeg in large bowl. Beat according to package directions. Pour batter into prepared pan.
• Bake at 350 for 20 minutes or until toothpick inserted in center comes out clean.
• Topping: Blend flour, brown sugar, cinnamon, nutmeg and melted butter in medium bowl until mixture is evenly moistened and clumps together.
• Remove cake from oven. Sprinkle with crumbs (this will be a thick layer). Return to oven; bake 15 minutes or until crumbs are slightly set. Remove pan to wire rack and let cool completly.
• Glaze: Whisk 8 tablespoons of the confectioner's sugar with the sour cream in a bowl. Dust top of cake evenly with remaining 2 tablespoons confectioners sugar. Drizzle with glaze. Store cake, tightly covered at room temperature for up to 3 days.

CRUMB CAKE

Steps:

• In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
• Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
• Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

THE BEST CRUMB, POUND CAKE EVER

Steps:

• In a mixer with the beaters attached place; oil, vanilla sugar, margarine, sugar and flour.
• Mix on medium speed until coarse crumbs form.
• Remove 3/4 cup crumbs and set aside.
• To remaining crumbs in mixer add baking powder, eggs and whipping cream.
• Mix until smooth and creamy.
• Place in two 9-inch round aluminum pans or 1 9x 13 inch pan.
• Sprinkle crumbs on top.
• Bake at 350°F until ready 45-1 hour (or check; when a toothpick inserted in the middle comes out dry).

CRUMB CAKE

Steps:

• For cake, combine ingredients and bake in a greased cookie sheet/jelly roll pan for 13 minutes at 350.
• Combine topping ingredients and put over warm cake and bake 15 minutes more.
• Sprinkle with powdered sugar when cool.