the crumbiest cake around.

phantom gourmet usually leads me to make terrible (yet delicious) food choices. a month or two ago an outrageously crumby crumb cake splashed across the screen and the mission to get something similar in my mouth asap was on.

you would think this would be an easy mission seeing as i live in a neighborhood with a bazillion bakeries, but apparently italians dont do crumb cake. how rude.

so i took matters into my own hands and found this recipe (tweeked it a bit) and got to work!

crumb cake


for the cake-

  • 1 box of yellow cake mix (i actually used the butter golden kind #fatkid)
  • 2/3 cup of water
  • 3 eggs
  • 1 stick of butter, softened

for the crumbly goodness-

  • MORE BUTTER! (3 sticks, to be exact)
  • 1 1/2 cups of packed brown sugar
  • 4 1/2 cups of all-purpose flour
  • 1/2 cup white sugar
  • 1 tablespoon of ground cinnamon
  • 1 tablespoon of vanilla extract


  1. preheat the oven to 350 degrees. grease/flour a 13×9 pan.
  2. mix all of the cake ingredients with a blender until smooth. (not sure im ever making box cake mix with oil again. buttah is bettah.)
  3. pour into your pan and spread evenly. (i use the term poor loosely here. this mixture is thick! atleast mine was both times i made it. you def have to use a spatula to spread it around and then lick that sucker clean.)
  4. put the cake in the oven to start baking. you want to bake until the edges are light brown but the middle of the cake isn’t completely set. the original recipe said 15-17 minutes, but i found it def took 17, maybe a few more to get there! (could just be my oven though.)
  5. while cake is baking time to mix your crumbs! in a big bowl mix all of the crumb ingredients with a pastry cutter, potato masher, two forks, your hands… whatever works! blend until you have crumbs. *** ill discuss this part more below ***
  6. once the cake is at the place we discussed before, pull it out from the oven and press all of the crumbs ontop of the almost-baked cake.
  7. return cake to the oven and bake another 10 to 12 minutes until a toothpick comes out clean.
  8. cool. cool. cool. (you might think it’d taste better warm. but it doesn’t. trust me.) then eat. eat. eat. (and forget forget forget how much butter you put in there…)

lets chat crumbs. the first time i made it i used dark brown sugar. the second time i used light. (why do recipes never specify which kind you should use?!) anyways, i preferred the dark brown sugar better- but i was told both tasted the same! so do whatever your little heart desires.

also for the butter. the first time i read the recipe wrong and i softened all the butter (d’oh). the second time i left the butter cold to make the crumb mixture as per the recipe. personally, i think the softened butter worked better! (although i did get quite an arm workout trying to cut in the cold stuff…)

oh, and before throwing it on the cake i taste tested a crumb or fifty and decided to add in more vanilla and cinnamon. i highly recommend tasting and adding in too (one tablespoon of each is a good jumping off point.)



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