Pantry Crumb Cake Recipes

OLD FASHIONED CRUMB CAKE

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.

OUTRAGEOUSLY BUTTERY CRUMB CAKE

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.

PANTRY CRUMB CAKE

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.

CHERRY CRUMB CAKE

Steps:

• In a small bowl, mix sugars together with nutmeg (or cinnamon) and salt.
• Stir in melted butter.
• Using a fork, gently mix in flour, making sure to scrape along the bottom of the bowl as you are mixing to incorporate sugar mixture.
• Do not over mix - otherwise, you will not have big pieces of crumb topping. Set aside.
• Butter and flour an 8 x 8 glass baking dish or cake pan. Make a sling with parchment paper, if desired, by placing two overlapping strips of parchment in the bottom of the dish.
• In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
• In a separate medium bowl, cream butter and sugar together until light and fluffy, about 3 minutes.
• Add eggs, one at a time, fully incorporating egg before adding the second one, then beating to fully incorporate again.
• Mix the vanilla and sour cream in and beat to combine.
• Add the flour mixture and beat until just combined. A few small pockets of flour are ok.
• Gently fold cherries into batter. Spoon batter into the baking dish and use an offset spatula if necessary to level the top.
• Sprinkle the crumb topping evenly over the entire cake.
• Bake crumb cake for 50 - 65 minutes, or until a tester comes out clean with a few moist crumbs.
• Cool on wire rack before slicing.

APPLE CINNAMON CRUMB CAKE

Steps:

• Whisk flour, brown sugar and cinnamon in a medium size bowl. Add the cubed butter. With a pastry cutter, fork, knife or hands cut the butter into the mixture until it resembles medium size crumbs. Set aside.
• Chop the apples. Toss with cinnamon and brown sugar and set aside.
• Preheat oven to 350 F. Lightly grease an 8 inch springform pan. Set aside.
• Whisk flour, cinnamon, baking powder and baking soda in a medium size bowl. Then set aside.
• Into a mixer bowl add the eggs, oil and sugars. Beat until combined.
• Add the sour cream and milk. Beat until combined.
• Add the flour mixture to the mixer and beat until flour is just incorporated. The batter will be thick!
• Pour the cake batter into the prepared cake pan.
• Add the chopped apples and lightly press the apples into the batter.
• Sprinkle with the oatmeal topping.
• Bake 40-50 minutes or until toothpick inserted comes out clean and topping is dark golden brown.
• To a small bowl add melted butter, maple syrup, powdered sugar and milk. Whisk until combined and smooth. Add more milk or powdered sugar until desired consistency. Then drizzle over cake.