Yes, that’s right, the Crumb Crumb, a cake that is a crumb cake lover’s dream. It is predominately buttery brown sugar crumbs that melt in your mouth. Goddesses, let’s live life to the fullest even when it comes to enjoying your crumb cake.
Crumb Cake is of German origin and was called Streuselkuchen. In the beginning, crumb cake was a yeast cake that had a modicum of crumbs. Baby Boomers will remember the streets of New York boroughs, where it seemed every other block housed a German bakery. Germans were not worried about carb content, because with the zealous way they approached work and home, they knew they would just work them off.
Crumb cake upon arrival in America, was a breakfast or coffee break treat that was flat in appearance, with just a modicum of crumbs. People began to notice that the topping was the headliner and so crumb cake and crumb buns became a staple that had a yeast cake base that was about 50% crumbs, 50% cake. New Yorkers, famous for go big or go home, wanted even more of the buttery sugary crumbs and gradually the actual cake became less important - the crumb cake became a yeast free golden butter cake and the crumbs became ginormous.
The Chocolate Goddess, Gourmet Goddess and Goddess on the Go all worked together on doing the crumb cake one better. What was the largest amount of crumbs that could be supported by a cake base that would be there just to hold them together? After much experimentation they arrived on the absolute maximum of crumbs that a cake base can hold. My family calls this version The Crumb Crumb. There is just a modicum of cake as merely a foundation to support buttery brown sugar crumbs of cosmic proportion, which is after all, the reason why anyone eats crumb cake in the first place.
Always Stay in Touch with Your Inner Goddess!
4 ½ cups of All Purpose Flour
1 ½ cups Light Brown Sugar
1 ½ cups Granulated Sugar
2 teaspoon Pure Vanilla Extract
1 tablespoon Cinnamon
3 Dashes of Nutmeg
4 sticks Butter Melted
1 Duncan Hines Butter Golden Cake Mix
2 sticks Butter Softened
2 Large Eggs
1 cup Sour Cream
1 ½ teaspoons Pure Vanilla Extract
Make the Crumbs first and refrigerate
Melt the butter and set aside to cool
Combine dry ingredients.
Mix vanilla into butter
Pour melted butter with vanilla evenly over dry ingredients and knead.
Refrigerate about an hour while preparing cake.
Set rack on top tier of oven.
Preheat oven to 350 degrees.
Grease pan and dust with flour and set aside.
Add eggs and vanilla.
Add cake mix and sour cream alternately, mixing well.
Pour cake batter into pan.
Clump crumbs and top cake with crumbs.
Some crumbs will sink, but when you cut into cake it will be mostly crumbs with just a thin layer of cake.
Bake 40 – 50 minutes when toothpick comes out almost clean.
Cover sides with tin foil if they are browning too quickly.
Let cool and enjoy!