Favorite Crumb Cake

Updated: Sep 5, 2019


Favorite Crumb Cake is perfect for so many reasons. My Mom and her friends started making a version of this one so many years ago. At my Dad's urging my mother added raspberry jam and the rest as they are history. This Perfect Crumb Cake is so delicious. It's moist, isn't too sweet, it's so easy to make and has raspberry jam nestled in between the cake and crumbs. I never met a person that could resist my mom's crumb cake. Give it a try and let me know what you think.


Ingredients for Favorite Crumb Cake:

1 9" x 13" crumb cake


1 box Duncan Hines Yellow Cake Mix

3 eggs

1 cup water

1/3 canola oil

2 cups flour

1/2 cup granulated sugar

2 sticks unsalted butter, room temperature

2 teaspoons vanilla

2 teaspoons cinnamon

dash of salt

dash of nutmeg

1 small jar raspberry jam

confectioners sugar

Time-Saving Tip: You can prepare the crumb topping earlier in the day and keep it refrigerated. Bring to room temperature before continuing with the recipe.




You will also need a hand beater. I love my KithenAid Architect Hand Beater. Click Here if you would like to learn more about it.


Let's see what else we need.


Let's bake.


Preheat the oven to 350 degrees. Using butter grease and flour the glass baking dish well. Be sure to shake out any excess flour. The cake mix is prepared according to package directions. Blend the cake mix, water, oil, and eggs in a large bowl. You are using a hand mixer blend on low speed for 30 seconds. The beat on medium speed for 2 minutes. Pour the batter into the prepared baking dish and bake for about 25 minutes.


Prepare the crumbs while the cake is baking. Cut each stick of butter into about six pieces and put it in a medium-sized bowl. Add the flour, sugar, vanilla, cinnamon, and dash of nutmeg. Combine all of the ingredients. Once combined using your fingers shape the mixture into different size crumbs. Set aside.


After 25 minutes the cake should be puffed and golden. While hot and working reasonably quickly spread the jam on top of the cake. I find that it helps first to spread it as evenly as possible. Then add the crumbs. I like to place the bigger crumbs and then sprinkle all over with the rest of the crumb mixture. Return to the oven and bake another 12 - 15 minutes. The crumbs should be set and still slightly soft.


Let the cake completely cool and then sprinkle with powdered sugar.


If you are serving the entire cake at once I like to cut it all up into equal-sized pieces and put it on a platter. You can also serve right from the baking dish.


It's ready! Doesn't this cake look delicious? This cake is perfect for entertaining or to bring to potlucks. It looks good and tastes even better. Give this a try and I know you will love it.


Enjoy!


Favorite Crumb Cake:

dessert


  • 1 9" x 13" crumb cake


  • 1 box Duncan Hines Yellow Cake Mix

  • 3 eggs

  • 1 cup water

  • 1/3 canola oil

  • 2 cups flour

  • 1/2 cup granulated sugar

  • 2 sticks unsalted butter, room temperature

  • 2 teaspoons vanilla

  • 2 teaspoons cinnamon

  • dash of salt

  • dash of nutmeg

  • 1 small jar raspberry jam

  • confectioners sugar

  • Preheat the oven to 350 degrees. Using butter grease and flour the glass baking dish well. Be sure to shake out any excess flour. The cake mix is prepared according to package directions. Blend the cake mix, water, oil, and eggs in a large bowl. You are using a hand mixer blend on low speed for 30 seconds. The beat on medium speed for 2 minutes. Pour the batter into the prepared baking dish and bake for about 25 minutes.

  • Prepare the crumbs while the cake is baking. Cut each stick of butter into about six pieces and put it in a medium-sized bowl. Add the flour, sugar, vanilla, cinnamon, and dash of nutmeg. Combine all of the ingredients. Once combined using your fingers shape the mixture into different size crumbs. Set aside.

  • After 25 minutes the cake should be puffed and golden. While hot and working reasonably quickly spread the jam on top of the cake. I find that it helps first to spread it as evenly as possible. Then add the crumbs. I like to place the bigger crumbs and then sprinkle all over with the rest of the crumb mixture. Return to the oven and bake another 12 - 15 minutes. The crumbs should be set and still slightly soft.

  • Let the cake completely cool and then sprinkle with powdered sugar.

  • If you are serving the entire cake at once I like to cut it all up into equal-sized pieces and put it on a platter. You can also serve right from the baking dish.

  • Time-Saving Tip: You can prepare the crumb topping earlier in the day and keep it refrigerated. Bring to room temperature before continuing with the recipe.


2018 Cranberry Walk