Best 6 Best Selling Crumb Cake Recipes

NEW YORK STYLE CRUMB CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan or line with parchment paper. You can use a glass, ceramic, or metal baking pan. The bake time is similar for each, but use a toothpick to test for doneness. Metal baking pans cook cakes faster. Set pan aside.
• Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter, then gently mix the flour using a fork. Keep the mixture as large crumbles, do not over-mix. If over-mixed, this will turn into a thick paste. Set aside.
• Whisk the flour, baking soda, baking powder, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not over-mix. The batter will be thick, creamy, and sticky.
• Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
• Bake for 45-55 minutes. Baking times vary, so keep an eye on yours and begin checking at 45 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
• Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before cutting. If desired, dust with confectioners' sugar before slicing and serving. Use a sifter/fine mesh sieve.

SHEET PAN CRUMB CAKE

Steps:

• For the crumb: Combine the brown sugar, granulated sugar, cinnamon and salt in a medium bowl. Drizzle in the butter and mix with a fork until just combined. Add the flour and mix with the fork until it has been evenly distributed and small to medium clumps have formed. Do not overmix or it will turn into a paste.
• For the cake: Preheat the oven to 350 degrees F. Spray an 18-by-13-inch rimmed baking sheet with cooking spray. Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg one at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 batches, starting and ending with the flour. Beat until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared baking sheet and smooth with an offset spatula. Sprinkle on the crumb topping and press gently into the batter to adhere.
• Bake until the cake and topping are golden brown, and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the baking sheet, about 1 hour. Slice and serve from the baking sheet.

NEW YORK CRUMB CAKE

Steps:

• Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
• Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
• Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
• Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

NEW YORK CRUMB CAKE

Steps:

• Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
• In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
• In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
• Using a rubber spatula, fold dry ingredients into egg mixture.
• Spread batter evenly into prepared pan, and set aside.
• In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
• Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
• Top batter evenly with crumb topping.
• Bake for 35 to 40 minutes or until the cake tests done.
• Turn the pan once during baking.
• Transfer pan to a wire rack to cool.
• Dust with confectioners' sugar.
• Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.

BEST SELLING CRUMB CAKE

Steps:

• Heat oven to 350. Grease a 15x10x1-inch baking pan. Lightly dust pan with flour; shake out any excess flour.
• Cake: Combine cake mix, sour cream, oil, eggs, cinnamon and nutmeg in large bowl. Beat according to package directions. Pour batter into prepared pan.
• Bake at 350 for 20 minutes or until toothpick inserted in center comes out clean.
• Topping: Blend flour, brown sugar, cinnamon, nutmeg and melted butter in medium bowl until mixture is evenly moistened and clumps together.
• Remove cake from oven. Sprinkle with crumbs (this will be a thick layer). Return to oven; bake 15 minutes or until crumbs are slightly set. Remove pan to wire rack and let cool completly.
• Glaze: Whisk 8 tablespoons of the confectioner's sugar with the sour cream in a bowl. Dust top of cake evenly with remaining 2 tablespoons confectioners sugar. Drizzle with glaze. Store cake, tightly covered at room temperature for up to 3 days.

EASY CRUMB CAKE

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 9-in. round baking pan. Bake at 375° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Just before serving, dust with confectioners' sugar.