This is my signature Crumb cake. The recipe card is so old and tattered, I am embarrassed to show you.
The recipe had evolved over the last 40 years. This is my latest version.
1 box of yellow cake mix or pound cake mix*
1 box vanilla instant pudding mix**
2 TBS vegetable oil
1+ 1/3 water
1/4 cup sour cream (my secret)
Combine all ingredients in large bowl. Blend for one minute on low, and 2 minutes on high speed.
Place in 13x9 pan which has been greased or sprayed with Pam.
Bake at 350 preheated oven for 20 minutes.
In large bowl, place:
2 cups white flour
2 sticks unsalted butter, melted and cooled
2 tsp cinnamon
1 cup sugar
(1/2 brown, 1/2 white)
1/4 cup oatmeal flakes
Confectioners sugar (for topping)
Place all dry ingredients in bowl.
Take melted, cooled butter and slowly add to dry ingredients, forming crumbs.
Take hot cake out of the oven, carefully top with Crumb mixture - make sure all surface is covered.
Put back into the oven for 20 minutes.
Cool the cake before sprinkling with powdered sugar.
Cut into squares.
*You can use any flavor cake mix
**You can use any flavor pudding mix
Note: I have made this with lemon curd spread on partially baked cake, before topping with crumbs.
If you use bundt pan, let the cake cook 30 minutes, and top with crumbs, back into the oven for another 20 minutes.