Hey friends! As we head into the weekend I thought I’d share a recipe from my latest book, Sweetness, with you. This is a cake recipe that I developed after LOVING the ones I purchased in the grocery store. I think the crumb topping is my favorite part so I set out to make a crumb cake that had lots of topping but stayed put while I ate it. This is that cake! It has a rich buttery bottom and a mile high crumb that is to die for!
This recipe can be found on page 83 of Sweetness. Sweetness is shipping from online retailers now (many already have their copy!) and it hits store shelves Monday, November 7th.
I’m on my way to Kentucky today for my first book signing in Frankfort tomorrow. Next week I have signings in Huntsville AL, Chattanooga TN, and Fayetteville TN. For more information on my tour, please click here.
To take an inside peek in my book, please click here.
- For the Cake:
- 1 box (15 to 18 ounces) yellow, butter golden, or white cake mix
- ¾ cup whole milk
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup (1 stick) butter, melted and cooled slightly
- For the crumb topping:
- 1 cup (2 sticks) butter, at room temperature
- 3 cups all purpose flour
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 350 degrees. Lightly coat a 9 X 13 inch baking dish with cooking spray and set aside.
- Place the cake mix, milk, eggs, vanilla, and melted butter in a large mixing bowl. Beat with an electric mixer at medium speed until blended and smooth, scraping down the side of the bowl if needed, about 2 minutes. Pour the batter into the prepared baking dish.
- In a separate medium sized bowl, combine the butter, flour, brown sugar, and cinnamon and cut together using a long-tined fork or pastry cutter until well mixed and crumbly. Sprinkle the crumb mixture over the top of the cake batter.
- Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Allow to cool slightly and then sprinkle the top with confectioners' sugar, if desired.
“Aim above morality. Be not simply good, be good for something.”
MY LATEST VIDEOS~ Henry David Thoreau, Submitted by Sabrina Wenning
Yum
Wow that’s a PURDY cake! 🙂
Thanks, Christy!
Thank you, Bobby! Pour the coffee and I’ll cut us a slice!
Got my copy of Sweetness yesterday ! Can’t wait to try this recipe and a whole bunch more ! Thanks, Christy…you’re the best !
Thank you so much, Lily!!! I hope you love it!
This looks delicious Christy!! 🙂
Lol@-‘Hate it’ typo lol..I’m sure you meant ATE;)
ack! Thanks! Fixed it! 🙂 Of course, it went out in email like that… lol
Lol!! You’re welcome. It gave me a chuckle. Yeah I noticed it in the newsletter first haha:) have a great weekend!!
Looks perfect for the Oldies Dance dessert table tomorrow night at church…thanks, Christy!
I, too, love the grocery store crumb cakes and will be tring these out some time soon!
Thank you! This looks great! Can I use skim milk in place of whole?
Hi Christy, I will have to check when next I go to town and see if our local bookstore has your book in. I am not sure if it will be released here in Australia yet, but I will put an order in. I have your other two books and the Taste of the South Southern Plate Suppers magazine, which have provided me with some new family favorite recipes and reminded me of some that I grew up with. The Fire and Ice salad is one from my younger years that I loved. Hope you get to meet some awesome people on your book tour, and enjoy the fruits of your labor, good luck with it all. If you ever come to Australia I will be first in line to meet you. god bless from Judi
Ha ha! I love and was waiting for this post! I too love the ones at the store but they are so small and expensive. I mentioned to my dad a couple of months ago that I needed to find me a good crumb cake recipe as they are great with a cup of coffee anytime of the day! Well, just as I was finishing saying that a thought came to my mind, “I’ll bet Christy has a good one”. I came to your site and didn’t find a traditional recipe but I immediately thought, “I’ll bet she’s got one in her new cookbook”! So I waited…and lo and behold…here it is! I greet thee beloved, coveted crumb cake recipe with open arms and hungry tummies! I will be making you ASAP!!
BTW, we love crumb cake so much we named our precious calico Princess, Prinny, Princess Crumbcake, or when dad calls her -“Sweetie”, or her official honorary Jane Austin name Miss P.C. Stinkbottom ( if you could see her, she has a little brown patch on her lip that looks like a crumb 🙂 )
Can I use Splenda Brown Sugar in place of the regular brown sugar?
That cake just looks so good, but I know that if I even think about it with that much sugar, my blood sugar count will be over the moon.
Thanks in advance.
Just bought the cookbook yesterday already loving it. Can’t wait to pull it out for the holidays
I am so glad to hear that you are enjoying the book Darrellyn!!!
…I’m originally from New York and this Crumb Cake reminds me of what is so popular back there. I can’t wait to make it. I love recipes that don’t require a ton of ingredients.
Thank you Christy for all your hard work, and sharing your life with all your fans. ♥
Thank you so much Judy, I appreciate all of your support!!!!
Oh my, this cake is deeeelish. I made it because we love cinnamon streusel topping. The cake is so tender and moist and that topping is fabulous. I gave a piece to my husband’s coworker, who doesn’t like ‘sweet’ and she loved it. This is better than any coffee crumb cake I’ve ever had. Goes well with either tea or coffee and it’s not too sweet. It’s GREAT! Thank you so much, Christy!!! You are the best!
I am so glad to hear you liked it Joann!!! Thank you so much for trying it and letting me know 🙂
Wow, now this is the last word on crumb cake! Equal parts struesel to cake, that’s fantastic. I’m going to give this is a try, as your dessert recipes are always the best and never time consuming. Thanks.