Best Aunt Annie Crumb Cake Recipes

AUNT LILLIAN'S CRUMB CAKE

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in , sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan., Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack., Serve warm.

OLD FASHIONED CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan or casserole dish.
• Combine sugar, flour and butter. Use a fork to cut butter in until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture to use as topping.
• To the remaining flour mixture, add cinnamon, cloves, baking soda and salt. Lightly stir in the buttermilk and egg. Pour batter into prepared pan. Sprinkle cake with reserved topping.
• Bake in preheated oven for 25 minutes, until a toothpick inserted into center of the cake comes out clean.

OUTRAGEOUSLY BUTTERY CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18-inch jellyroll pan.
• Beat the yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour the cake batter into the prepared jellyroll pan.
• Bake in the preheated oven until the edges of the cake are light brown but the middle of the cake is still slightly gooey, 15 to 17 minutes.
• While the cake is baking, mix together the brown sugar, cinnamon, vanilla extract, butter, and flour together in a large bowl until the mixture forms medium crumbs. Remove the cake from the oven, and press about 3/4 of the crumb topping onto the top of the almost-baked cake. Reserve the remaining topping.
• Return the cake to the oven, and bake an additional 10 to 12 minutes, until the crumb topping is firm and the cake is cooked all the way through.
• Remove the cake from the oven, and sprinkle with the remaining crumb topping. Let the cake cool to room temperature, and sprinkle with confectioners' sugar.

AUNTIE ANNE'S MATRIMONIAL CAKE

Steps:

• Date Filling: Cook dates in water with orange rind {grated} with sugar over a moderate heat until thickened and smooth remove from heat and add fruit juices mix well and cool before spreading.
• Crumb Mixture: Sift flour, baking soda and salt rub in butter add sugar and oatmeal mix well spread 1/2 of the crumb mixture in a greased pan and press in smoothly. Cover with cooled date mixture evenly then cover with the remaining crumb mixture pat to make smooth bake 30 - 35 minutes in a cool oven 325 Fahrenheit then increase the heat to 350 Fahrenheit to lightly brown cake.
• Cut in squares while hot allow to cool in pan.
• Note: Date mixture can be cut in half if you do not want that much filling. Crumb mixture I blend the butter well with the crumb mixture then I put the mixture in my Kitchen Aid stand mixer on the lowest setting for about 3 minutes until well blended to crumb consistency only do not over blend in mixer it will happen quickly about 1 - 3 minutes depending on how soft your butter is in the beginning.
• Note: I use cold butter for the crumble mixture. We like like this date crumble very delicately browned so we don't turn the oven up to 350 Fahrenheit just keep it at 325 for 10 more minutes after the 30 minutes. I also add quite a bit more lemon and just about a 1/4 cup of dates more that are chopped and pitted that's how our family likes this cake. I also let the date mixture marry for a couple of days in the refrigerator and then reduce it somewhat on very low heat then cool for baking the cake.

CRUMB CAKE

Steps:

• In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, cinnamon, and salt. Using a spoon, stir in the cake flour one cup at a time, until the mixture forms a cohesive dough, like a very thick and clumpy cookie dough. As you add the last cup of flour, the mixture will be difficult to stir, so feel free to ditch the spoon and use your hands to mix it in. Set aside.
• Preheat the oven to 350°F and set an oven rack to the middle position. Grease a 9 x 13-in cake pan.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium-high speed, scraping the bowl as necessary, until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating until incorporated after each addition (don't worry if the batter looks a little curdled at this point). Beat in the vanilla and scrape the bowl to make sure everything is evenly combined. Add the flour mixture alternately with the sour cream (half of the flour/all of the sour cream/then the remaining half of the flour), mixing on low speed with each addition, until just combined.
• Spread the cake batter evenly in the cake pan (it will only come about ¾ inch up the sides of the pan). Top the batter with the streusel crumbs, using your fingers to break it apart and form it into roughly ½-inch chunks. Bake for 40 to 45 minutes, until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool fully on a rack. Dust with powdered sugar and cut into squares to serve. Cover the cake with aluminum foil and store at room temperature; it will keep nicely for up to 3 days. To keep the cake fresher longer, store it in the refrigerator but bring it to room temperature before serving.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

AUNT PATTY'S COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
• In a small bowl, mix together the sugar, instant coffee, and cocoa.
• Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
• Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
• Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.