Thursday, September 3, 2009

Top Heavy Crumb Cake

Don't worry Mom, I only had a little and sent the rest to the office with my hubby.

Food in picture is actually smaller than it appears. That's a small plate. You can cut these up in really small pieces and still be satisfied.


1 box yellow cake mix
1 box (4 serving) vanilla instant pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil

Crumb Topping:
4 cups flour
2/3 cup light brown sugar
2/3 cup granulated sugar
1 tablespoon cinnamon
1 1/2 teaspoons vanilla
3 sticks butter, melted (Yes, that really says three sticks of butter!)

Combine all of cake ingredients in a large bowl. Beat at medium speed with an electric mixer for about 2 minutes. Grease a large jelly roll type pan (15x10x1). Pour just enough cake batter into prepared pan to cover the bottom (maybe 1/2 inch of batter); you will not use all of the cake batter. (Bake the rest in another pan for another use.)

Bake at 350 degrees for 10 to 15 minutes or until it can hold the crumbs.

Meanwhile, mix all of the dry ingredients of the crumb topping in a large bowl. Drizzle melted butter into dry ingredients slowly, using a fork to mix and form large crumbs. Add vanilla and mix. Put aside until ready to use.

After initial baking, carefully crumble the crumb topping onto the cake, covering completely. Bake for about 15 minutes more or until toothpick inserted into center comes out clean. When cake is cool, you can sprinkle with confectioner’s sugar if desired.

Note: I used one 13x9x2 pan and one 9x9x2 pan instead of the jelly roll type pan (I was concerned about the crumbs falling off the edge of a one inch deep pan). I also used more of the cake batter than suggested, so my crumb cake is not really top heavy, but about half cake and half crumb topping.

Yield: at least 30 servings, if not more

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