Aunt Veras Crumb Cake Recipes

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.

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.

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in , sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan., Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack., Serve warm.

Steps:

• Preheat oven to 375°.
• Cream butter and sugar until light yellow and well blended.
• Add eggs, one at a time.
• Sift flour and baking powder together and add alternately with milk, beginning and ending with 1/2 cup of flour.
• Add vanilla.
• Spray two cookie sheets with cooking spray and fit with parchment paper. Spray again.
• Divide batter between two trays.
• Mix all crumb ingredients together with a fork, and form into two balls.
• Crumble each ball over each tray.
• Bake for 25 to 30 minutes.
• When cool, sprinkle with confectioners sugar.

Steps:

• For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
• In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside.
• For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined.
• Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired.

Steps:

• Preheat oven to 350° Beat ingredients for cake according to package directions. Spray a sheet pan with cooking spray, pour cake batter into pan and bake for approx 15 minutes or until almost done. Remove from oven. Combine dry ingredients in a bowl and add melted butter and vanilla. Mix with a fork (or use hands) until moist. Crumble over cake, pressing gently to adhere to cake. Cover tightly with foil wrap and return to oven for 10 minutes. Remove cover and run under boiler to gently brown top of crumbs. Sprinkle with confectioner's sugar when cool.