Description
This retro crumb cake from the ’70s is packed with rich buttery flavor and topped with heaps of cinnamon-sweet crumbs. Soft, moist cake underneath and the ultimate crunchy topping on top—this one’s pure comfort food.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 2/3 cup water
- 3 large eggs
- 1/2 cup softened butter
- 1 1/3 cups packed brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp vanilla extract
- 4 1/2 cups all-purpose flour
- 1 1/2 cups cold butter, cubed
- 1 tbsp powdered sugar, for dusting (optional)
Instructions
- Heat oven to 350°F. Grease a 12×18-inch jellyroll pan.
- Make the cake base: In a mixing bowl, beat cake mix, water, eggs, and softened butter for 2 min on medium speed until smooth. Pour into the pan.
- Bake for 15–17 min, until edges are light golden but center is slightly underbaked.
- Make crumb topping: In a big bowl, mix brown sugar, cinnamon, vanilla, and flour. Work in the cold butter with your fingers until medium-sized crumbs form.
- Add crumbs: Take cake out of oven, sprinkle 3/4 of the crumb mixture evenly over top. Save the rest for later.
- Bake again for 10–12 min until crumbs are golden and cake is fully baked.
- Finish: Sprinkle remaining crumbs over top, let cool completely, and dust with powdered sugar if you like.
Notes
- If you prefer a smaller cake, bake it in a 13×9-inch dish and adjust the first baking time to 25–27 minutes.
- Perfect with a hot cup of coffee or tea!
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American