Best Butterfinger Crumb Cake Recipes

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BUTTERFINGER CRUMB CAKE



Butterfinger Crumb Cake image

Make and share this Butterfinger Crumb Cake recipe from Food.com.

Provided by JamesDeansGirl

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 11

2 cups flour
1 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup butter, softened
2 (2 1/8 ounce) butterfinger candy bars, crushed
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F.
  • Grease an 8" square baking pan.
  • Combine the flour and both sugars in a large bowl; cut in the butter until the mixture is crumbly.
  • Transfer 1/2 cup of the crumb mixture to a small bowl; stir in the Butterfinger pieces.
  • Stir the baking soda and salt into the remaining flour mixture; set aside.
  • Combine the milk, sour cream, egg, and vanilla in a small bowl; blend well.
  • Add to the flour mixture; stir just until combined.
  • Pour the batter into the prepared pan; sprinkle evenly with the Butterfinger crumbs.
  • Bake for 40-45 minutes, or until a toothpick tests out clean.
  • Cool on a wire rack at least 20 minutes before cutting.
  • Serve warm or cool.

BUTTERFINGER CRUMB CAKE



Butterfinger Crumb Cake image

Darlene brought this to me for my birthday one year, and it was so good! I added more butterfingers with the frosting...

Provided by Megan Stewart

Categories     Cakes

Number Of Ingredients 11

4 c flour
2 c brown sugar, firmly packed
1 c sugar
2 stick butter, softened
2 tsp soda
1 tsp salt
1 c milk
1 c vanilla yogurt
2 large eggs
2 tsp vanilla
6 butterfinger bars, finely chopped

Steps:

  • 1. Oven to 350 degrees. Grease 2 layer cake pans. Combine flour, brown sugar and sugar in med bowl. Cut in butter with pastry blender or two knives until crumbly. Transfer 1 c to another bowl and stir in butterfinger pieces. . Stir soda and salt into remaining flour mixture. Combine milk, egg, yogurt and vanilla, then add to flour mixture and stir just until blended. Pour into prepared pans and sprinkle with butterfinger mixture. Bake 40-45 min or until toothpick test. Cool slightly on wire rack. Serve warm, or cool completely and frost with vanilla frosting. If frosting, add additional crushed butterfingers to middle before adding 2nd layer, and add some on top.

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