Dear Crumb Cake,
You must be in cahoots with my yoga pants. The more I eat you, the more I rely on my yogis to trot around the house in. I suppose I’ll either have to make less of you in the future or buy more black yoga pants. Sorry to say my delicious breakfast cake - Target just got a whole batch and Momma’s ready to fill her dresser. See you in the AM......nah, who am I kidding?!?.... I’ll see you all.damn.day :) <3, Me
Yup, that pretty much sums up this recipe. I honestly can’t even take credit here though. This here addictive little number comes straight from my mother’s kitchen. Which makes sense, right?....If you haven’t heard, most middle aged gals can contribute 50% of their unwanted weight to their moms. Yup- we’ve been doomed since age 0. A momma bear can’t raise her cubs without making sure they have enough fat storage for a cold, frigid winter. And all moms are momma bears so there it is- chub em up’ theory solved.
So with that said, make this cake. Share with your friends and leave some out for your kids- I hear winter 2021 looks to be terrible. 😉
Makes-2 sheet pan cakes
I box- butter recipe yellow cake mix (all ingredients listed on box as well- butter, eggs, water)
6 sticks butter, melted
6 C all purpose flour
2 C sugar
6 tsp cinnamon
6 tsp vanilla
Powdered sugar (for garnish at end)
Mix and prepare batter according to box directions.
Grease 2 9 x 12 cake pans ( disposable are best IMO) and split batter between the 2 pans
Bake at 350 F for 20 minutes
In a large bowl, add the flour, sugar, cinnamon and vanilla to melted butter. Mix well so that it clumps together into large ‘crumbs’.
Divide into 2 sections, then top each cake generously.
Bake 15 minutes at 350 F. Let cool.
Use sifter to sprinkle powdered sugar on tops.