Double Crumb Cake From Scratch
This crumb cake is super moist and topped with double the crumb! If you love the crumbs on crumb cake this will surely please your pallet!
Equipment
- Stand Mixer
- Large Bowl
- Large Cookie Sheet
- Two 11x7 inch baking pans
Ingredients
Cake Batter
- 4 tbsp unsalted butter softened 1/2 stick or 1/4 cup
- 4 tbsp margarine softened 1/2 stick or 1/4 cup
- 1 cup granulated sugar
- 2 large eggs
- 3/4 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 tbsp baking powder
- 1/2 cup milk I use 2%
Crumb mixture
- 1 1/2 sticks butter softened or 3/4 cups
- 3 sticks margarine softened or 1 1/2 cups
- 1 1/8 cups brown sugar I use a mixture of light and dark
- 4 1/2 cups all-purpose flour
- 2 tsp cinnamon or more if you like a lot of cinnamon
Instructions
- Set the oven to 350 degrees and spray baking pam on two 11X7 inch baking pans.
- For the cake, In stand mixer at low speed beat sugar margarine and butter just until blended. Increase speed to high; beat until light and fluffy, scraping bowl often.
- Reduce speed to low; add remaining ingredients, increase speed to high beat about 1 to 2 minutes occasionally scraping bowl.
- Pour a thin layer of batter into greased 11x7 baking sheets, make sure batter is evenly coating the bottom (you may need to spread it with a spatula and/or lightly drop cookie sheet on a towel on the counter.)
- Bake cake for 12 min or until it a slightly golden brown around edges and every so slightly jiggly in the center.
- While the cake is in the oven start making your crumbs if you haven’t already. You will have leftover batter and you can make little cupcakes with it or a mini vanilla cake loaf in a small throw away loaf pan.
- For the crumbs, dump all the ingredients in a large bowl and mix with your hands, make sure your butter and margarine are not too soft or that will result in one large crumb, make sure you mix thoroughly, once crumbs actually look like crumbs you are done (do not over mix, will make one big crumb/ball.)
- You DO NOT want the cake to be fully baked when adding the crumbs nor do you want to be completely raw. After 12 min of baking the cake check to see how it looks, if it is lightly golden around edges and slightly pulling away from edges and the top isn’t extremely jiggly only slightly jiggly this is the time to add your crumbs.
- Be careful not to burn yourself and work quickly evenly distributing the crumbs on top of both cakes once you are done put it back in the oven.
- Bake for another 25-35 mins until your crumbs seem slightly set and the cake underneath is baked, you can use a toothpick to check, if nothing is on your toothpick your cake is done. Let cool completely before adding confectionary sugar then serve.
Notes
Make sure butter and margarine are room temperature
If your kitchen isn’t hot I would recommend making the crumbs mixture prior to mixing up the batter for the cake so you won’t need to rush to make the crumbs during the 12 min window of baking the cake.
Do not over mix the crumbs.
DO NOT over bake the cake.
The sweet spot for putting the crumbs on the cake is when the cake is slightly golden brown around edges and slightly pulling away from the sides. Make sure the cake is set enough to hold the crumbs but not completely cooked. Your center can be slightly jiggly but set. If your cake is already brown your crumbs will not cook in time for your cake not to dry out.
Lasts about a week to two weeks as long as no one eats it all!
Unsure? Put your finger on the cake and check the texture. If you can push down slightly and it's liquid it’s not ready, if you lightly push down a little and its sort of set and jiggly you’re ready to add your crumbs.