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I pulled this recipe off this site in 2004 and have been making it ever since. It's an excellent moist cake that goes great with coffee or tea. I also make it in a 9x13 pan and bake for 40 min at 350. I add a cup of chopped pecans to the topping. It's a family favorite. Thanks Lee

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Chef Binkie April 23, 2009

Delicious cake! So moist and melt in your mouth and we love the little crumb topping! I halved the recipe and made in muffin pans instead of the pie pan so I could have individual servings for lunch packing. I filled the paper baking cups almost 2/3 full before adding the topping and they baked up great in 15 minutes time. Using half the recipe written, I got 14 cup"cakes" :) Thanks for sharing! Made for PAC Spring 09

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Breezytoo April 06, 2009

Ok, I made the cake in a 9"X13" pan. We'll keep the 5 stars. Very good flavor. Wish there were more crumbs on top, but, that's because I love struesly tops :) Followed the recipe exactly and used fresh bp and bs. I can't imagine using 10" pans because it didn't raise to the top in 1 pan.
One unimportant change I made, I grated a small amount of cinnamon and nutmeg over the crumbs before baking. Hubby had a piece on our coffee break and declared it a keeper. Photo to follow.

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Cabin Cat November 10, 2010

This was the best crumb cake I've ever eaten. I have now made this cake several times as all the family loves it. It is moist and incredibly delicious. I bake it in a 9 x 13 pan.

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Linda475 October 31, 2005

Out of all the recipies for crumb cake this was the best by far! Several recipies that I have tried in the past have been dry and the cake crumbles. This recipie was moist held up well.. I added cinnamon to the crumbs on top just for added flavor. Thanks Barbara. It was every- thing you said it would be. My family really enjoyed it.

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paula1 January 24, 2002
Pennsylvania Dutch Crumb Cake