Crumbiest Crumb Cake Recipes

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.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 13 x 9 pan.
• Mix cake mix, water, softened butter and eggs on low for 30 seconds until moistened.
• Beat at medium speed for 4 minutes.
• Pour into prepared pan.
• Bake for 20 minutes.
• Prepare topping.
• After 20 minuntes take cake out of oven.
• Sprinkle topping evenly over cake.
• Bake for 25 minutes or until golden brown.
• TOPPING:.
• In a bowl mix all ingredients together until crumbly.

Steps:

• For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
• For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
• Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.

Steps:

• For the streusel: Preheat the oven to 325 degrees F.
• Stir together the pecans, flour, brown sugar, granulated sugar, cinnamon and butter in a large bowl until wet, sandy and combined. Spread 3/4 cup on a baking sheet (set the remaining aside for the cake). Bake until the streusel is set and crispy, about 15 minutes. Break up the pieces with a spatula and let cool completely in the pan, about 30 minutes. Break up the pieces into crumbs with your hands and set aside.
• For the cake: Grease a 9-by-13-inch baking sheet with butter. Whisk the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream; begin and end with the flour and beat until just incorporated.
• Pour the batter into the prepared pan (it will be very thick) and smooth with a silicone spatula. Press 15 mini doughnuts or 6 regular doughnuts into the batter and sprinkle over the reserved un-baked streusel topping. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Run a knife around the edge of the pan to loosen any streusel that has baked on. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 hours more.
• For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until light and fluffy. Slowly add 1 1/2 cups confectioners' sugar, 1/2 cup at a time, until well combined. Add the vanilla, beating until well combined.
• Assemble the cake: To make a glaze, mix the remaining 1/2 cup confectioners' sugar in a small bowl with 1 tablespoon water until smooth. Use a serrated knife to trim the edges from the short sides of the cake to make sharp corners. Cut the cake in half crosswise.
• Put a cake half on a cake stand or serving platter. Reserve 1/4 cup frosting and spread the remaining frosting on the top of the cake, then place the other piece of cake on top. Cut the remaining 4 mini doughnuts or 3 regular doughnuts in half and spread some of the reserved frosting on the cut ends. Put the doughnuts on the top of the cake around the edge, cut-side down. Sprinkle the reserved streusel on the center of the cake and drizzle with the glaze. Refrigerate to set, about 2 hours. Bring to room temperature, about 1 hour, before serving.

Steps:

• TOPPING: Mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly.
• CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
• Place milk and butter in a sauce pan and heat until very warm (120°- 130° F). Gradually add to dry ingredients; beat 2 minutes.
• Beat in egg and 1 cup flour then beat on high speed for 2 minutes.
• Stir in enough of the remaining flour to make a soft but stiff batter.
• Spread batter into a well-greased 9-inch square cake pan and sprinkle with topping.
• Let rise in a warm place until double in bulk, about 1 1/2 hours.
• Bake at 350° for about 45 minutes or until done.

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.

Steps:

• Preheat oven to 350 degrees F. Crush cake into crumbs in a food processor.
• Beat eggs and milk then add cake crumbs and let stand 15 minutes.
• Blend in sugar, margarine and vanilla.
• In a separate bowl sift together flour, soda, baking powder, salt, and spices and add to sugar mixture. Fold in remaining ingredients.
• Drop by the tablespoonful on greased cookie sheets. Flatten to about 1/3" thick. These cookies do not spread so you can space them close to each other.
• Bake 10-15 minutes until edges and bottoms are golden. They won't brown much overall. Store airtight.

Steps:

• Make dough:
• Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Stir together lemon juice and remaining 3/4 cup milk and let stand until curdled, 1 to 2 minutes.
• Add 3 3/4 cups flour to yeast mixture along with salt, eggs, vanilla, and remaining 1/2 cup sugar and mix at low speed until just combined. Add curdled milk and beat at medium speed until a dough forms. Add butter, 1 piece at a time, beating, then continue to beat until dough is silky and elastic, 5 to 8 minutes. (Dough will be very sticky.) Sprinkle with remaining 2 tablespoons flour and cover bowl with a clean kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
• Make topping:
• Pulse together topping ingredients in a food processor until many large clumps form. Transfer to a bowl and chill, covered, until ready to use.
• Form and bake cake:
• Butter a 13- by 9-inch baking dish or pan.
• Stir dough several times with a rubber scraper to release air, then spread evenly in baking dish.
• Sprinkle dough with half of topping, then cover dish with kitchen towel and let dough rise again in a draft-free place at warm room temperature until almost doubled in bulk, 1 to 1 1/2 hours.
• Put oven rack in middle of oven and preheat oven to 350°F.
• Sprinkle remaining topping over top of cake and bake until topping is golden, 55 to 60 minutes. Cool cake in pan on a rack until barely warm, then cut into squares.

Steps:

• Adjust oven rack to center position and heat oven to 350°.
• Generously grease bottom and lightly grease sides of 10-inch springform pan and dust with flour.
• With electric mixer, mix flour, sugar, and salt in large mixing bowl until blended.
• Cut in butter until mixture resembles coarse crumbs.
• Remove 1 cup of crumbs to separate bowl.
• Mix baking powder and soda into mixture remaining in large mixing bowl.
• Add buttermilk, egg, and vanilla; mix well until batter is thick, smooth, fluffy, and frostinglike, 1 1/2- 2 minutes.
• Using a rubber spatula, scrape batter into prepared pan and smooth top.
• Add nuts, brown sugar, cinnamon and allspice to reserved crumbs; toss with a fork or your hands until blended.
• Sprinkle crumbs over batter, pressing lightly so that mixture adheres.
• Bake cake until center is firm and cake tester comes out clean, 50- 55 minutes. TIP: Do not insert a toothpick to test for doneness until center is firm when pan is shaken.
• Transfer cake to rack; remove pan sides.
• Let cake cool completely, about 2 hours, before serving.
• When completely cooled, cake can be slid off pan bottom onto serving plate.

Steps:

• In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
• Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

Steps:

• Heat oven to 350 degrees. Butter an 8- or 9-inch square pan.
• Preparing the topping: Add all the topping ingredients to a medium bowl. Use a rubber spatula until they all start to clump together. Squish or roll the mixture into mostly large crumbs with some smaller ones.
• Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt until combined.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy and smooth, 1 to 2 minutes. Beat in the eggs, one at a time, then beat in vanilla extract. Add half of the flour mixture, then beat in the sour cream. Add the remaining flour, and mix, just until incorporated, scraping down the sides of the bowl. Fold in the zest and fruit, if using.
• Pour the batter into the baking pan and top evenly with the crumbs. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan. It'll be gone before you know it.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch pan.
• In a large bowl, mix flour and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture as crumbs for top of cake.
• To the remaining flour mixture stir in the cinnamon, cloves, baking soda and salt. Blend in egg and buttermilk. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• In a medium bowl, combine cinnamon, salt, sugar, and flour; cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly. (Alternatively, mix together in an electric mixer.)

Steps:

• In a bowl, combine sugar, flour and salt. Cut in butter until mixture resembles a coarse meal. Remove 1 cup mixture and combine with cinnamon and nuts; set aside. To remaining crumb mixture, add milk and baking powder. Spread into a greased 13x9-in. baking pan. Sprinkle the reserved crumb topping over batter. Bake at 350° for 30 minutes or until cake tests done. Cut into squares. Garnish with whipped topping and a pecan half if desired.