Note... I completely doubled the following recipe for the pictures posted. I made a double batch to make TWO half sheet pan sizes. I worked it in two separate bowls that's why you see the crumb mixture in two bowls.
Makes 1 half sheet pan sized Crumbcake.
Preheat oven to 350 degrees. Butter and flour lightly one half sheet pan. Put aside.
Preheat oven to 350 degrees. Butter and flour lightly one half sheet pan. Put aside.
Cake Ingredients
1 Box Dunkin Hines Butter Recipe Cake Mix.
4 Large Eggs
1 cup Vegetable Oil
2/3rd Cup Whole Milk
1 ½ Tablespoons Buttery Sweet Dough King Arthur Bakery Emulsion
(if don’t have you can add a Tablespoon of good Vanilla extract)
1 Box Dunkin Hines Butter Recipe Cake Mix.
4 Large Eggs
1 cup Vegetable Oil
2/3rd Cup Whole Milk
1 ½ Tablespoons Buttery Sweet Dough King Arthur Bakery Emulsion
(if don’t have you can add a Tablespoon of good Vanilla extract)
Mix all above ingredients well 3 to 4 mins with electric mixer. I use my hand mixer.
Pour into buttered and floured pan. Let sit on counter few minutes to get air bubbles out.
I bang the pan a few times before putting in 350 oven to get air bubbles out.
Cook in oven center rack for 20 minutes only.
Remove cake from oven – It will be partially cooked. That’s how you need it.
Pour into buttered and floured pan. Let sit on counter few minutes to get air bubbles out.
I bang the pan a few times before putting in 350 oven to get air bubbles out.
Cook in oven center rack for 20 minutes only.
Remove cake from oven – It will be partially cooked. That’s how you need it.
While cake it cooking mix following Crumb Topping Ingredients
Crumb Topping Ingredients (can cut in half for less crumbs BUT Don’t LOL)
8 Cups of sifted All Purpose Flour – I use King Arthur red bag.
1 1/3rds Cups tight packed Dark Brown Sugar
1 1/3rds Cups Regular Sugar
4 Sticks Sweet Butter – UNSALTED BUTTER – Softened to just about melted
4 Sticks Margarine – Softened to just about melted
3 Teaspoons Good Cinnamon
2 Teaspoons of Good Vanilla (I use Madagascar Bourbon)
8 Cups of sifted All Purpose Flour – I use King Arthur red bag.
1 1/3rds Cups tight packed Dark Brown Sugar
1 1/3rds Cups Regular Sugar
4 Sticks Sweet Butter – UNSALTED BUTTER – Softened to just about melted
4 Sticks Margarine – Softened to just about melted
3 Teaspoons Good Cinnamon
2 Teaspoons of Good Vanilla (I use Madagascar Bourbon)
In Large bowl or pot mix all ingredients above by clean hands.
(I usually mix all the flour, sugars and cinnamon well with whisk 1st good before adding the rest)
Add the Vanilla to the butter mixture and pour onto dry ingredients and mix with clean hands until you have good mix with not too much dry fours left in mix. Try not to over mix too much.
To add to Cake Topping
Make size crumbs you like. I usually start with BIG CRUMBS 1st as that is what I loved from my days loving my friends crunch cakes in NY/NJ. You grab the crumb topping and squeeze in your hands until you get as tight as can then add to partially cooked cake. Keep doing that until you have cake just about covered with large crumbs if you wish (the large really make it fantastic). Then fill rest of spaces to cover all of the cake with crumbs. Press lightly all crumbs into partially cooked cake – not too hard but firm enough.
NOTE (If you halve the crumb topping mix because you don’t like lots of crumbs make size you like or crumble over entire cake but try to cover all of showing cake in pan)
Put cake back in 350 degree oven and cook for additional 20 to 30 minutes or until tops of crumbs are just starting to lightly brown (you will see the crumb topping get shiny first as its cooking then towards end of the 20 to 30 minutes or until browned start to get dull looking and dry out – that is what you want it to do)
WARNING – The smell as this is cooking will drive you CRAZY. Your neighbors will come and stand at your door for the smell. If you’re expecting packages the UPS man will never leave. The dogs will be circling and guarding the oven… ha ha. It’s HEAVEN.
Take out of oven when tops are just starting to brown enough, lightly to med brown and crumb topping looks dried out from when you 1st put in oven. Put to wire rack in pan to cool for at least a hour… Resist the urge to grab the hot crumbs off to eat.. IT’S HARD BUT you want this to cool good.. Oh, GO AHEAD.. Grab a few crumbs in the corners. Ha!
As it cools the crumbs become harder on the outside but inside nice, soft and crumbly. When still hot you will think, how are these going to hold together. But wait and see.!!
After about a hour or more that the cake is cool give good heavy dusting on confections XXX Sugar. (If you put on warm cake it will melt in and disappear.) Dust again with Confections XXX sugar when COMPLETELY COOL.
Get the coffee on. Cut to size pieces you like and ENJOY!!!
(I usually mix all the flour, sugars and cinnamon well with whisk 1st good before adding the rest)
Add the Vanilla to the butter mixture and pour onto dry ingredients and mix with clean hands until you have good mix with not too much dry fours left in mix. Try not to over mix too much.
To add to Cake Topping
Make size crumbs you like. I usually start with BIG CRUMBS 1st as that is what I loved from my days loving my friends crunch cakes in NY/NJ. You grab the crumb topping and squeeze in your hands until you get as tight as can then add to partially cooked cake. Keep doing that until you have cake just about covered with large crumbs if you wish (the large really make it fantastic). Then fill rest of spaces to cover all of the cake with crumbs. Press lightly all crumbs into partially cooked cake – not too hard but firm enough.
NOTE (If you halve the crumb topping mix because you don’t like lots of crumbs make size you like or crumble over entire cake but try to cover all of showing cake in pan)
Put cake back in 350 degree oven and cook for additional 20 to 30 minutes or until tops of crumbs are just starting to lightly brown (you will see the crumb topping get shiny first as its cooking then towards end of the 20 to 30 minutes or until browned start to get dull looking and dry out – that is what you want it to do)
WARNING – The smell as this is cooking will drive you CRAZY. Your neighbors will come and stand at your door for the smell. If you’re expecting packages the UPS man will never leave. The dogs will be circling and guarding the oven… ha ha. It’s HEAVEN.
Take out of oven when tops are just starting to brown enough, lightly to med brown and crumb topping looks dried out from when you 1st put in oven. Put to wire rack in pan to cool for at least a hour… Resist the urge to grab the hot crumbs off to eat.. IT’S HARD BUT you want this to cool good.. Oh, GO AHEAD.. Grab a few crumbs in the corners. Ha!
As it cools the crumbs become harder on the outside but inside nice, soft and crumbly. When still hot you will think, how are these going to hold together. But wait and see.!!
After about a hour or more that the cake is cool give good heavy dusting on confections XXX Sugar. (If you put on warm cake it will melt in and disappear.) Dust again with Confections XXX sugar when COMPLETELY COOL.
Get the coffee on. Cut to size pieces you like and ENJOY!!!
I can’t wait to see the Crumbcake movement on Facebook.
It took me two years of trial and error to come up with this. Next is going to be working on a cake part without using the boxed mix – but it is very good and cuts a lot out. I used that way because I use that on another dessert and it works well. The most time was working on the crumb secrets. Once I hit the Sweet butter and Margarine mixture I knew I was onto something!!!
It took me two years of trial and error to come up with this. Next is going to be working on a cake part without using the boxed mix – but it is very good and cuts a lot out. I used that way because I use that on another dessert and it works well. The most time was working on the crumb secrets. Once I hit the Sweet butter and Margarine mixture I knew I was onto something!!!
NOTE It freezes very well. I usually cut into about 10x5” slabs, put in Ziploc bags and put in freezer to freeze. After completely frozen then I vacuum seal. It will last forever with no loss in taste. You can take out of freezer, out of vacuum bag and put in fridge overnight to defrost but in bag because fridge alone without bag will dry it out.
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