Outrageously Buttery Crumb Cake Popular Recipes

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Outrageously Buttery Crumb Cake

"This simple crumb cake is the BEST I ever tasted. The cake is so wet, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (as a result the 1 pound of butter) and therefore of uttermost decadence, however oh so addictive! I've made this recipe so often, with such a lot of compliments. I essentially eyeball the measurements now (I like a whole lot of cinnamon) but underneath is the original recipe. "

Ingredients :

1 (18.25 ounce) package yellow cake mix
2/three cup water
three eggs
half of cup butter, softened
1 1/three cups packed brown sugar
1 tablespoon floor cinnamon, or to flavor
1 tablespoon vanilla extract
1 1/2 cups butter
4 1/2 cups all-purpose flour
1 tablespoon confectioners' sugar for dusting (elective)

Instructions :

Prep : 15M	Cook : 16M	Ready in : 1H45M

Preheat oven to 350 degrees F (175 levels C). Grease a 12x18-inch jellyroll pan.
Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric powered mixer in a blending bowl until very well combined, approximately 2 mins on medium speed. Pour the cake batter into the organized jellyroll pan.
Bake within the preheated oven until the rims of the cake are mild brown however the middle of the cake is still barely gooey, 15 to 17 mins.
While the cake is baking, mix collectively the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the aggregate forms medium crumbs. Remove the cake from the oven, and press about three/4 of the crumb topping onto the pinnacle of the almost-baked cake. Reserve the remaining topping.
Return the cake to the oven, and bake a further 10 to twelve minutes, till the crumb topping is firm and the cake is cooked all of the manner through.
Remove the cake from the oven, and sprinkle with the closing crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

Notes :

Overall, I discovered that margarine makes higher crumbs - and there will be A LOT of crumb topping (simply reduce amounts lower back if it is too much).
For the photo, I could not find my jellyroll pan so I used a 13x9 cake pan. I multiplied the first cooking time from 15 to 17 mins to 25 to 27 mins, which worked first-rate.
I do not know why my aunt changed the oven temperature as the cake mixes she used requires 375. I just observe her instructions.

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