Crumb Cake


I found this recipe over at the Picky Palate food blog, and this afternoon my kiddos and I made it, and it was delicious. Not surprisingly it is grown up and kid approved! It’s really easy to make, but mine took a lot longer to bake than the directions indicate.


  • 1 Box Yellow Cake Mix (plus ingredients on back of box)
  • 2 Sticks cold butter
  • 2 1/4 c. flour
  • 1 1/2 TBSP cinnamon
  • 1 ¾ c.sugar
  • 1 1/2 TBSP vanilla
  • Powdered sugar (for dusting)


  1. PREHEAT oven to 350.
  2. PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set (mine was at the 25+ minute mark and wasn’t really set in the center). I’ll probably use my larger 9×16 pan next time–by the time the cake and topping is added it was nearly over flowing in the 9×13.
  3. WHILE cake is baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.
  4. IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes and the topping will begin to look a little less wet/raw (mine was in for 20+ minutes). Let cool fully then dust with powdered sugar, using a sieve.

Crumb Cake:


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