Crumb Cake and Memories.

When I was growing up one thing my siblings and I always looked forward to was dessert and breakfast. Both those meals were always sure to be yummy. My dad would often bring home a Entenmann's New York Crumb Cake. It was one of our favorites. Most food things were gone in about two seconds in our house. There were six of us kids, after all, so nothing lasted long.  But we always seemed to savor the Crumb Cake. I could be wrong though. It could just be the sweet  memories!

I've been making my kids lots of homemade items lately. They are much yummier than store bought items, and have much less of the yucky stuff in them. My kids happen to be addicted to watching Cake Boss, so they are always asking me to bake them yummy cakes. I don't get too fancy, but I figured I could do crumb cake! And it is one of my all time favorites. 

Here is the recipe I used. I found it at food.com and tweaked it a bit to my liking. It's super simple!

New Jersey Crumb Cake 


 1/2 cup butter 
 1 cup sugar 
 2 large eggs 
 3/4 cup milk 
 2 cups flour 
 2 teaspoons baking powder 
1 teaspoon vanilla
(I added 1\2 tsp of salt, which was not included in the recipe. 
I like a tad bit of salt in my cakes--it helps enhance the flavors. )
1/2 cup butter 
1 cup sugar 
2 cups biscuit mix 
2 teaspoons cinnamon 
1/4-1/2 cup powdered sugar

  • Cream butter and sugar. 
  • Beat eggs and milk; mix with butter. 
  • In another bowl, mix flour and baking powder (I added the salt to the dry ingredients), then add to butter mixture. 
  • Stir in vanilla. 
  • Pour batter into a greased 9 x 13 pan. 
  • For crumb topping: Cut butter into sugar, biscuit mix, and cinnamon. 
  • Sprinkle over batter in pan. 
  • Bake at 350° for 30 minutes or until done. 
  • Top with the 1/4 - 1/2 C powdered sugar when cool.

I skipped the powdered sugar on top because the cake was already so sweet. But it would be really nice for presentation. Honestly my kids only care about how fast they can scoop it into their mouths anyway :)

I hope you will try it out. You'll be sure to keep it in your recipe box!

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