Crumb Cake Cake Mix Recipes

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OLD FASHIONED CRUMB CAKE



Old Fashioned Crumb Cake image

A simple, moist mellow spiced crumb cake that is perfect for brunch or any other time. Long time family favorite.

Provided by WALLEN

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 cup white sugar
1 ½ cups all-purpose flour
½ cup butter, cut into pieces
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
1 pinch salt
1 cup buttermilk
1 egg, lightly beaten

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.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 29.8 g, Cholesterol 36.7 mg, Fat 8.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 187.2 mg, Sugar 17.7 g

OUTRAGEOUSLY BUTTERY CRUMB CAKE



Outrageously Buttery Crumb Cake image

This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.

Provided by rgilmore212

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h45m

Yield 16

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
⅔ cup water
3 eggs
½ cup butter, softened
1 ⅓ cups packed brown sugar
1 tablespoon ground cinnamon, or to taste
1 tablespoon vanilla extract
1 ½ cups butter
4 ½ cups all-purpose flour
1 tablespoon confectioners' sugar for dusting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
  • Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
  • Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
  • While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
  • Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
  • Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 559.3 calories, Carbohydrate 71 g, Cholesterol 96.5 mg, Fat 28 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 15.5 g, Sodium 395.1 mg, Sugar 32.5 g

CRUMB CAKE



Crumb Cake image

A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever.

Categories     Breakfast & Brunch

Time 1h10m

Yield One 9x13-inch cake (12 squares)

Number Of Ingredients 16

2½ sticks (10 ounces) unsalted butter, melted
½ cup granulated sugar
1½ cups (packed) light brown sugar
2 teaspoons ground cinnamon
½ teaspoon salt
4 cups cake flour, spooned into measuring cup and leveled-off
Confectioners' sugar (for dusting)
2 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 stick (4 ounces) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream

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.

Nutrition Facts : Calories 708, Fat 32 g, Carbohydrate 97 g, Protein 8 g, SaturatedFat 20 g, Sugar 45 g, Fiber 2 g, Sodium 318 mg, Cholesterol 128 mg

CRUMB CAKE MIX



Crumb Cake Mix image

Have you ever thought of making your own cake mix? This recipe is quick and easy. It makes about 6 cups of cake mix and is perfect for a small family. The recipe is easily doubled. Half Splenda/half sugar or Splenda for baking can be used in the mix with equally good results. This recipe is an adaption of a recipe that comes from More Make a Mix Cookery. Use this recipe when making dump cakes or Chocolate Crumb Cake, Lemon Pound Cake of Yellow Crumb Cake (recipes to be posted seperate).

Provided by PaulaG

Categories     Low Cholesterol

Time 10m

Yield 6 cups

Number Of Ingredients 5

3 1/2 cups all-purpose flour
2 1/2 cups granulated sugar
2 tablespoons cornstarch
3 1/2 tablespoons baking powder
3/4 teaspoon salt

Steps:

  • If a large bowl, combine all ingredients and mix thoroughly.
  • Spoon into a container with a tight-fitting lid.
  • Mix makes approximately 6 cups cake mix.
  • Close container and label with date and contents.
  • Store in dry place.
  • Use within 10 to 12 weeks.

Nutrition Facts : Calories 602.2, Fat 0.7, SaturatedFat 0.1, Sodium 927.8, Carbohydrate 143.3, Fiber 2, Sugar 83.5, Protein 7.5

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