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Buttery Crumb Cake

This is one of the most moist crumb cakes you'll ever taste, and the recipe is from the 1970's!
Print Recipe
Course Breakfast

Ingredients
  

  • 1 pkg yellow cake mix (18.25 oz)
  • 2/3 cup water
  • 3 large eggs
  • 1/2 cup butter, softened
  • 1 1/3 cups packed brown sugar
  • 1 Tbsp ground cinnamon, or to taste
  • 1 Tbsp vanilla extract
  • 1 1/2 cups butter
  • 4 1/2 cups all-purpose flour
  • 1 Tbsp confectioners' sugar for dusting (optional)

Instructions
 

  • Preheat oven to 350 degrees. 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 cake batter into prepared jellyroll pan.
  • Bake in preheated oven until edges of cake are light brown but middle of cake is still slightly gooey, 15 to 17 minutes.
  • While cake is baking, mix together brown sugar, cinnamon, vanilla extract, butter and flour together in a large bowl until mixture forms medium crumbs. Remove cake from oven, and press about 3/4 of crumb topping onto top of almost-baked cake. Reserve remaining topping.
  • Return cake to oven, and bake an additional 10 to 12 minutes, until crumb topping is firm and cake is cooked all the way through.
  • Remove cake from oven, and sprinkle with remaining crumb topping. Let cake cool to room temperature, and sprinkle with confectioners' sugar. Makes 16 servings. Enjoy!