The best delicious Lisa Behland's Crumb Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lisa Behland's Crumb Cake recipe today!
Hello my friends, this Lisa Behland's Crumb Cake recipe will not disappoint, I promise! Made with simple ingredients, our Lisa Behland's Crumb Cake is amazingly delicious, and addictive, everyone will be asking for more Lisa Behland's Crumb Cake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lisa Behland's Crumb Cake.
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1 ts Butter
1 lb Butter, melted
1 pk Yellow cake mix
4 c All-purpose flour
3 ts Cinnamon
1/8 ts Salt
3 ts Vanilla extract
1 1/3 c Water
1 ts Butter flavor
1 1/3 c Sugar
3 lg Eggs
1 1/2 ts Vanilla extract
To make the crumbs:
Sift the 4 cups flour and then mix in 1-1/3 cups sugar, cinnamon and salt
in a large bowl. Mix in the 1 pound melted butter, 3 tsp. vanilla, 1 tsp.
butter flavor. The crumbs mixture should have a consistency of wet sand.
(You can add more flour/sugar if needed). When done, store in refrigerator.
To make the cake:
Grease a large lasagna style pan (12 x 17) and shake flour into it to coat
it. Mix the cake ingredients together thoroughly in a large bowl: the
yellow cake mix (DON’T follow any instructions on the cake mix box!!), 3
eggs, 1-1/3 cups water, 1-1/2 tsp. vanilla, and 1-1/2 tsp. butter. Pour
into the lasagna pan and bake for 15 minutes at 350 degrees. Remove from
oven and “crumble” the crumbs mixture evenly over the partially-baked cake.
You can grab a large chunk and use a cheese grater to do this. Return to
the oven and bake for 15 minutes longer, or until a toothpick comes out
clean when inserted into the cake. Cool completely and sift powdered sugar
over the crumbs. Cut cake into pieces before taking it out of the pan.
NOTES : Very buttery! Will stay moist for a long time.
Yields
25 Servings
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