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Outrageously Buttery Crumb Cake Popular Recipes

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Outrageously Buttery Crumb Cake

"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. "

Ingredients :

  • 1 (18.25 ounce) package yellow cake mix
  • 2/3 cup water
  • 3 eggs
  • 1/2 cup butter, softened
  • 1 1/3 cups packed brown sugar
  • 1 tablespoon ground cinnamon, or to taste
  • 1 tablespoon vanilla extract
  • 1 1/2 cups butter
  • 4 1/2 cups all-purpose flour
  • 1 tablespoon confectioners' sugar for dusting (optional)

Instructions :

Prep : 15M Cook : 16M Ready in : 1H45M
  • 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.

Notes :

  • Overall, I found that margarine makes better crumbs - and there will be A LOT of crumb topping (just cut amounts back if it's too much).
  • For the image, I couldn't find my jellyroll pan so I used a 13x9 cake pan. I increased the first cooking time from 15 to 17 minutes to 25 to 27 minutes, which worked fine.
  • I don't know why my aunt changed the oven temperature as the cake mixes she used calls for 375. I just follow her directions.

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