I made this today and it is WONDEFUL!!!!! I can't say enough about it. My family loved it so much, there is nothing left!!!! Thanks so much for such a yummy cake, will definatly make again!! Very easy too!
AMAZING. personally i couldn't stop eating it. loved the slight saltiness of the topping. I divided it and made two, adding seedless raspberry fruit spread between the cake and topping layers to one and leaving the other as is. i didn't spread the fruit evenly in hopes of getting a more home-made, swirled feel to it. if i make it again i would stick with the raspberry version. it was perfect and was the more popular of the two. when it came out of the oven i was disappointed because my topping didn't look particularly crumbly, but once you slice it you can tell that topping is definitely a different texture than the cake and crumbles nicely once you dip your fork in. thanks so much!
Excellent crumb cake. I think it is almost sinful to have it for breakfast, it is that good! Followed the recipe exactly.
This recipe brings back memories of my life in NYC!!! My family LOVES this crumb cake! I've prepared this cake for the school teachers and neighbors -- everyone gives it a THUMBS UP!
Pure goodness! I don't think I've ever tasted a better crumb cake. The cake was so light and moist and the crumb topping was perfect. The only change I made to the recipe was to bake it 5 mins. longer. Thanks so much for sharing this delicious keeper recipe!
I made this twice the first time in the winter and the second on a warm humid day. Both times tasty but there was noticeable difference with my crumb topping. The first time it was really light and crumby the second because I couldn't keep the butter cool enough when making the topping. During baking it rose up into a brown sugary sheet. I think keeping the butter chilled is key. -- The only change I make to this recipe is adding about 2 tablespoons of cream cheese to the base cake, it gives it a perfect tangy flavor.
I followed this recipe almost exactly. It's very good and easy. A couple notes. I used unsalted butter for the batter and threw in a dash of salt at the end. I'm glad I did it this way. I used salted butter for the crumble and it is noticeably salty. Still good, but some people may prefer to use unsalted and control the taste. The salted butter taste makes this cake a little off-putting with coffee. As a side note, I cooked it in a 8X11 pan, as I didn't have a 9X13 available. Cooking time increased by about 15 minutes, plus I covered the corners with foil so it wouldn't burn. Baked until a knife came out clean and it worked fine.
I make this cake about 8-10 times a year. It is the most requested cake in the family and it flies off the pan when served. I highly recommend this recipe!
I love this recipe; have made it a bunch of times. I grew up in Bay Shore, NY, where Entenmanns is made (or used to be anyway). This cake tastes the way Entenmanns USED to taste when they were a small, family owned business. Simple to make and knocks everybody's socks off, especially if you grew up with the "E" brand of crumb cake.
Made this today. I am so disappointed. I followed the directions exactly as written. I used butter for batter and crumbs. I allowed it to bake for 40 min rather than 30, because at 30 min it still looked undone. After cooling and cutting it, I noted that the cake part still seems undone. It appears wet and not cakelike. I have no idea what went wrong, when so many of the reviews were positive.