![]() Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean.Sprinkle the remainder of the topping over the top and press lightly so it adheres.Sprinkle the filling over top, then pour in remaining cake batter, and spread carefully across the top, disturbing the filling layer as little as possible. Pour in ½ of cake batter, and spread to all four corners. Make filling & topping: add the butter, flour, brown sugar and cinnamon to a food processor and pulse until coarse crumbs form.Make the boxed cake mix according to the instructions, and add the extra egg to the mix.If the recipe calls for water, use Milk instead, and if it calls for oil, use melted butter. The bars should not be jiggly when you wiggle the pan and the top will be golden brown. Place the baking dish in the preheated oven and bake for 45-50 minutes. Combine cake mix, egg, sour cream, melted butter, and vanilla and mix until combined. Whisk together flour, brown sugar, sugar, salt, and cinnamon. Once the mixture resembles crumbs, sprinkle over the pumpkin layer. Preheat oven to 350 and grease a 9×13 inch baking dish with cooking spray. If you’re feeling my pain and want to go boxed, use a Yellow cake mix (Trader Joes vanilla cake mix is also excellent for this!) Add 1 extra egg than the boxed recipe calls for. Use a pastry blender or two forks to cut the butter into the cake mix. If you’re some sort of cooking pro (or just not a lazy bum like me) then make up your fav vanilla cake mix. *if you are planning not to use this mix for the filling and use something like jam, half the ingredients. Raspberry jam is one of my favs! Serve with a good strong cup of British tea and life is good. You can get adventurous and customize exactly as the moody takes you by adding other fillings to the middle - dice up some apples and blast them in the microwave or oven to soften up, then add them in with the sugar filling. Here’s the very cool thing about a crumb cake. ![]() This recipe is my easy one that I’ll do on a Sunday afternoon if I’m not feeling like making a big production and the box cake mix makes it ridiculously easy (no judgment needed on my love of boxed cake mixes.) I love it! I’d eat it all day long if I could, but alas my body doesn’t need that much sugar, so I try to keep it for a weekend treat.
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