Recipes for "crumb cake"

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.

Beat 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.

Meanwhile, make the crumb topping: Mix brown sugar, cinnamon, vanilla extract, and flour together in a large bowl. Rub in 1 ½ cups butter until the mixture forms medium crumbs.

Remove 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 cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and cake is cooked all the way through.

Remove cake from the oven, and sprinkle with remaining crumb topping. Let cake cool to room temperature, and sprinkle with confectioners' sugar.

Stir together flour, 1 1/3 cups oats, salt, and baking soda.

In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.

Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.

Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.

Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.

Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.

Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.

Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.

Mix flour, sugar, baking powder, salt, and nutmeg together in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.

Add buttermilk, eggs, and vanilla to remaining mixture in the bowl. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.

Pour cake batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.

Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.

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.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan; set aside.

For crumble, whisk cake flour, brown sugar, white sugar, cinnamon, and salt together in a bowl. Pour in melted butter. Crumble with your hands until mixture forms chunks. Let stand for at least 10 minutes for flour to absorb butter.

For cake, stir all-purpose flour, sugar, baking powder, and salt together in another bowl until well combined. Add egg, buttermilk, oil, and vanilla and stir until well incorporated. Spread into the prepared pan.

Add crumble over cake batter by breaking into large chunks.

Bake until a wooden skewer inserted in the center comes out clean, for 45 to 55 minutes. Cool on a wire rack for at least 1 hour.

Preheat the oven to 350 degrees F (165 degrees C). Line two baking sheets with silicone baking mats.

Whisk together flour, 1/4 cup graham cracker crumbs, baking soda, baking powder, salt, and nutmeg in a medium bowl until combined.

Beat butter, cream cheese, white sugar, brown sugar, egg, and vanilla extract together in a large bowl with an electric mixer on medium-high speed until lightened and fairly smooth, 4 to 5 minutes. There will still be some small chunks of cream cheese in the mixture, and that is okay. Beat in lemon zest and juice. Pour in half the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined. Fold in blueberries with a spatula.

In a shallow bowl or pie plate, stir together 1/2 cup graham cracker crumbs and 3 tablespoons white sugar. Drop an approximately 2 tablespoon-sized piece of cookie dough into graham cracker mixture, and coat with crumbs. Carefully roll dough into a ball, and roll again in crumbs to coat. Place dough balls at least 2 inches apart on prepared baking sheets. Repeat with remaining dough.

Bake in the preheated oven until cookies begin to turn golden, and no longer look wet on top, 15 to 17 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

To make icing, whisk together powdered sugar, 2 1/2 tablespoons lemon juice, 1/4 teaspoon lemon zest, and salt until combined. Whisk in heavy cream. Glaze each cookie with a scant tablespoon of icing, then add a sprinkle of graham cracker crumbs plus 3 blueberries on top, if desired.

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a 9-inch cake pan.

Combine brown sugar, ¼ cup white sugar, cinnamon, and allspice; stir in 1 stick melted butter. Beat in 1 ⅓ cups flour until well combined. Set topping aside.

Beat ¾ cup white sugar and 6 tablespoons butter together in a bowl until creamy. Add eggs. one at a time, beating well after each addition. Add sour cream, vanilla extract, and lemon zest.

Sift 1 ¼ cups flour, baking powder, and baking soda together in a separate bowl; stir into sour cream mixture, then fold in blueberries. Spoon batter into the prepared cake pan; sprinkle with topping.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.

Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.

Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.

Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.

Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.

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.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.

Make the crust and topping: Whisk brown sugar, flour, oats, and cinnamon together in a bowl. Gradually stir in oil until mixture is crumbly. Press 1/2 of the mixture into the prepared pan for the crust; set the rest aside for the topping.

Bake crust in the preheated oven until firm, about 10 minutes. Remove from the oven and let cool slightly; leave the oven on.

Make the filling: Bring serviceberries and water to a simmer in a saucepan. Cook for 10 minutes, then stir in lemon juice. Whisk white sugar and flour together in a small bowl; stir sugar mixture into berries and cook until mixture begins to thicken, about 3 minutes. Remove from the heat and let cool for a few minutes, then pour over crust.

Sprinkle cream cheese pieces evenly over filling. Spread reserved crumb mixture over cream cheese gently press onto filling with a potato masher.

Bake in the preheated oven until crumb topping is golden and filling is bubbly, about 40 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.

Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.

Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.

Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.

Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Mix flour, sugar, and butter together in a large bowl until large crumbs form. Separate 2 cups of the flour mixture into another bowl and set aside.

Stir boiling water, molasses, and baking soda together in a third bowl until baking soda dissolves; pour into the flour mixture in the large bowl and stir until smooth. Pour the batter into the prepared baking dish. Sprinkle the reserved flour mixture over the top of the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.

Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.

Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.

Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.

Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, combine graham crumbs with melted shortening. Stir together until mixture resembles coarse crumbs. Mix in chocolate pieces and walnuts; set aside.

Prepare cake mix according to package directions. Spread batter into prepared pan. Sprinkle crumb mixture over batter evenly.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan.

Butter the bottom and sides of an 8-inch round cake pan that's at least 2 inches deep. Line the bottom with parchment paper and grease. Dust the sides and parchment paper with flour and tap out the excess.

In a medium saucepan, combine the dried fruit, brown sugar, coffee, and butter. Bring to a boil over medium heat. Continue to boil for 3 minutes. The butter will melt, the brown sugar will dissolve, and the dried fruit will plump. Take the pan off the heat and set it aside for 5 minutes to cool slightly.

A medium pot will seem oversized at first, but the tall sides of the pot come in handy. When adding the baking soda, it will foam up like a volcano science experiment. Plus, we will mix the cake right in the saucepan to save on dishes.

Sprinkle in the baking soda; the mixture will bubble and foam. Carefully stir the mixture with a silicone spatula.

Add the flour, cinnamon, nutmeg, cloves, allspice, baking powder, and salt to the saucepan. Stir with a silicone spatula just until combined and no lumps of dry flour remain.

Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean or with a moist crumb or two attached (no wet batter), about 30 minutes.

Let the cake cool in the pan for 10 minutes. Run a butter knife around the edge of the cake, then turn it out onto a rack to cool completely, peeling off the parchment. Dust the top of the cake with powdered sugar and serve.

Store the cake, covered tightly, at room temperature for up to a week. The cake can be frozen for up to 3 months. After cooling, wrap the cake in one layer of plastic wrap and one layer of aluminum foil. Thaw the cake, still wrapped, in the fridge overnight.

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