Crumb cake recipe
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Duncan Hines yellow cake mix (I used Moist Deluxe 18.25 oz.) |
| ¼ | cup | Flour (stir into cake mix for high altitude baking before other ingredients) |
| 1 | Envelope Dream Whip topping mix | |
| 4 | Eggs | |
| 1 | cup | Water |
| 1 | teaspoon | Vanilla |
| 3½ | cup | Flour |
| 1 | cup | Sugar |
| 1 | tablespoon | Cinnamon |
| 3 | Sticks margarine | |
Directions
CRUMB TOPPING
Beat these together for 5 minutes at low speed with a mixer. Grease a 9"round cake pan and a jelly roll pan (16" x 11" x 1"). Fill batter evenly into both pans (at high altitude it is too much for Just the jelly roll pan ~ at sea level you can use 1-17"x12"x1½" pan). Bake at 350 degrees for 20 minutes.
For crumb topping: Mix dry ingredients, then pour margarine over flour mixture and blend/fluff with fork. Put crumbs on cake, which has already baked for 20 minutes as above. Bake an additional 15-20 minutes. Cool completely and sprinkle with powdered sugar.
Recipe by: Heidi Vollerthun
Posted to MC-Recipe Digest V1 #820 by Diana Stephens <mdstephe@...> on Sep 29, 1997