Made it for my husband and the whole thing got eatin up! He loved it! great and easy recipe because it doesnt require a mixer. only complain is that it contains A LOT of butter!
You mean crumby cake. A flat, utterly tasteless cake, with waaaay too much flour in the crumb mixture so it, too had almost no taste. The crumb mixture was so thick and had proportionately so little butter, that it all fell off the "cake". My mother made a wonderful crumb cake with a moist buttery cake topped by a rich crumb topping which ever-so-slightly stuck together when cooked so that it was possible to eat it without the topping falling off. Unfortunately, the recipe got lost with her memory.
I followed this recipe exactly and was thrilled with the results. I was worried, because it did not seem like a lot of batter, when I spread it in the 9x13 pan, and there seemed to be so much crumb topping. But, it was the perfect ratio in the end. The crumb topping is the star here, and the cake is like the supporting cast-but together they made for a big hit. I sprinkled the top with confectioner's sugar. It is on day 3 now, and the texture and taste are still great. Perfect with a hot cup of coffee.
This is a great breakfast cake. Good as is or with fresh blueberries or raspberries added to the batter. Sometimes I don't use all the crumb topping just to reduce the calories and sugar. The texture of the cake is perfect.
This is one of my favorite recipes to make for my family or to bring to a friend. Make sure to slowly add the melted butter to the flour. Don't worry if it looks lumpy, it will be fine once it bakes.