In my family on Christmas morning you can always count on there being crumb cake, but usually of the sour cream variety. The recipe we usually use if from my grandmother, it has a dense crumb made with oats, and the cake has a unique tang from the added sour cream. The recipe is our go to for Christmas morning sweets to nibble on as we open our presents! This year I decided to buck our family tradition (Sorry family!) and try a new variety of crumb cake.
|So much crumbly goodness!|
Old Fashioned Crumb Cake with Raspberry Preserves
1 Box Pillsbury Yellow Cake Mix
1 cup water
1 Jar of Bonne Maman Raspberry Jam (or any flavor you choose)
4 sticks of butter
1 tablespoon vanilla extract
3/4 teaspoon almond extract
5 and 1/3 cups all-purpose flour
2/3 plus 1/4 cups brown sugar
2/3 plus 1/4 cups sugar
2 Tablespoons Cinnamon
(Optional Confectionary Sugar for Dusting)
1. Preheat oven to 325 F, and spray jelly roll pan with baking spray.
2. Using a large mixing bowl and handheld mixer (or standup mixer), beat the eggs, water and cake mix for 4 minutes.
3. Pour the cake batter into prepared pan and smooth with a rubber spatula.
4. Bake for 20-25 minutes, remove from oven, but keep the oven on. While the cake is baking, make the crumb mixture.
1. Microwave the butter until melted, allow to cool slightly, then add vanilla and almond extracts.
2. In a large bowl mix together the flour, sugars and cinnamon.
3. Using a pastry blender (or two forks) cut the butter into flour mixture until it becomes crumbly.
4. When the cake comes out of the oven, spread with the raspberry preserves (I used the entire jar). Then sprinkle the crumb topping evenly over the cake.
5. Return the cake to the oven and bake for 20-25 minutes, or until lightly golden in color. Allow the cake to cool completely, then you can dust with confectionary sugar if you wish!
Recipe Adapted From My Life as a Mrs.