I’m a frosting girl, so of course I tend to always want to bake stuff with frosting.
But my best friend Virginia told me I had to make this crumb cake, because it was really tasty.
Now, she’s been my best friend since we were 13 (and no, don’t ask me how long ago that was), so how could I doubt her?
And she was soooo right.
Now, I did make a little mistake.
She said I would probably have all the ingredients lying around the house, so I didn’t pay attention—until I got to the biscuit mix. (Gin [yes, I’m talking to you]– why would I have biscuit mix lying around?)
Um, I don’t think I’ve ever had biscuit mix in my house.
Is that weird?
Anyway, I had to improvise, so you’ll find the changed recipe below.
I thought the crumb topping was going to be too much because there was A LOT of it.
Boy was I wrong. Really really wrong.
The crumb topping was awesome!!
So, listen to Virginia and me and make this cake.
Just don’t blame us if you eat the entire cake by yourself.
Crumb Cake (adapted from Food.com)
- 1/2 cup butter
- 1 cup sugar
- 2 large eggs
- 3/4 cup milk
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla
Cream butter and sugar.
Beat eggs and milk; mix with butter.
In another bowl, mix flour and baking powder, then add to butter mixture.
Stir in vanilla.
Pour batter into a greased 9 x 13 pan.
- 1/2 cup butter (cold)
- 1 cup sugar
- 1-1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 cup powdered sugar
Cut butter into sugars, biscuit mix, and cinnamon.
Sprinkle over batter in pan, and don’t be shocked at how much there is!
Bake at 350° for 30 minutes or until done.
(“Or until done?” Can you really say that in a recipe? Does it defeat the purpose of saying 30 minutes? What if someone doesn’t know when it’s actually done? I thought that was funny, so I left it in there. How about we change it to: leave in for about 30 minutes, and check that a toothpick inserted in the cake comes out fairly clean. Phew, I feel better now!)