Thursday, February 6

BAKE IT: Crumb Cake

Is there anything better then crumb cake on a snowy morning? Or any morning really? Crumb cakes are perfect for breakfasts and brunches. A soft moist cake bottom covered in a thick layer of sweet cinnamon crumble. Bake one up and watch the smiles unfold!

Fill time 1 1/2 hours (includes cooling to serve time)
Makes 12-15 servings

You will need:

For cake base:
1 Box yellow cake mix
3 eggs
1 cup water

For crumb topping:
1 lb butter (4 sticks)
5 1/2 cups flour
1 cup sugar
3/4 brown sugar
1 1/2 tbsp cinnamon
1 1/2 tsp vanilla extract
1 tsp almond extract

For topping:
1/2 cup powdered sugar

Let us begin:

Preheat oven to 325' and heavily coat a 9 X 12" baking pan with buttered flavored baking spray.

In a large bowl whisk cake mix to help break up large lumps.

Add in eggs and water.

Pour batter into the prepared baking dish and level off.

Bake in oven for 25 minutes, while this bakes let make the crumb topping.

Melt butter down and place in refrigerator to cool down.

In a large bowl combine remaining crumb ingredients, whisking until well blended. The extract will just blend in for now.

Add in the butter, and mix with a fork to create a nice crumble texture. It will take a few minutes to get the mixture evenly worked.

Once cake timer has gone off, carefully remove from oven and evenly spread crumb mixture across the top.

Return to oven and bake for another 20-25 minutes or until top of crumb just lightly begins to brown.

Remove from oven and let cool for 15 minutes. Once cool lightly dust with powdered sugar.

Slice, serve, and cheers!