Best Aunt Lillians Crumb Cake Recipes

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AUNT LILLIAN'S ITALIAN CREAM CAKE



Aunt Lillian's Italian Cream Cake image

My Aunt Lillian gave me a small book of her favorite recipes when I got married. All were handwritten on 3x5 note cards. I cherish these recipes. Her Italian Crème Cake is one of my favorites! To make a lighter version, use non-fat cream cheese and Land O Lakes light butter.

Provided by Vicky McLain

Categories     Cakes

Time 30m

Number Of Ingredients 15

1 c buttermilk, fat free
1 tsp baking soda
2 c sugar
1/2 c butter, salted
1/2 c canola oil
5 eggs, separated
1 tsp vanilla extract
1/2 c pecan pieces
1 c coconut flakes
2 c all-purpose flour
ICING
12 oz cream cheese
1 stick butter, plus 2 tablespoons
1 tsp vanilla extract
1 lb powdered suger

Steps:

  • 1. Mix baking soda and buttermilk. Let stand.
  • 2. Cream together sugar, butter and canola oil. Add egg yolks one at a time, beating after each addition. Gradually add flour and buttermilk, alternating between each addition.
  • 3. Separately beat the five egg whites until stiff and fold into batter.
  • 4. Add nuts and coconut, stirring gently.
  • 5. Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done. Let cool.
  • 6. ICING Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.

OUTRAGEOUSLY BUTTERY CRUMB CAKE



Outrageously Buttery Crumb Cake image

This simple crumb cake is the BEST I ever tasted. The cake is so moist, and there is a ton of buttery crumb topping to die for. It's my aunt's recipe from the 1970's (hence the 1 pound of butter) and therefore of uttermost decadence, but oh so addictive! I've made this recipe so many times, with so many compliments. I basically eyeball the measurements now (I like a lot of cinnamon) but below is the original recipe.

Provided by rgilmore212

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 1h45m

Yield 16

Number Of Ingredients 10

1 (18.25 ounce) package yellow cake mix
⅔ cup water
3 eggs
½ cup butter, softened
1 ⅓ cups packed brown sugar
1 tablespoon ground cinnamon, or to taste
1 tablespoon vanilla extract
1 ½ cups butter
4 ½ cups all-purpose flour
1 tablespoon confectioners' sugar for dusting

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.

Nutrition Facts : Calories 559.3 calories, Carbohydrate 71 g, Cholesterol 96.5 mg, Fat 28 g, Fiber 1.5 g, Protein 6.5 g, SaturatedFat 15.5 g, Sodium 395.1 mg, Sugar 32.5 g

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