About this recipe: This is a highly indulgent cake, which is packed full of sweet, buttery goodness. A sponge cake is topped with lashings of buttery crumble and baked. Enjoy for dessert, afternoon tea or general snacking.
Yum....I was looking for a classic crumb cake and this was great, esp if you are a "more crumb. less cake" person. I added all crumbs to bake at once instead adding the rest later. I'll add a little more cinnamon next time. - 14 May 2010 (Review from Allrecipes US | Canada)
I used to make this cake all the time and lost the recipe years ago. Only difference - I use the "butter" cake mix. This is the best crumb cake. Thanks for posting. - 21 May 2010 (Review from Allrecipes US | Canada)
I've been making this cake for some time with a few tweaks. I always use a 13 x 9 pan but add one and a half cans of Comstock fruit filling (cherry, blueberry and apple seem to always be the biggest hits) on top of the baked cake, then press the crumb mixture on top of that..and bake the rest of the way. Thank you for jogging my memory about the vanilla extract. Doing it from memory..the crumb mixture seemed to be missing something. Now I know! I get rave reviews on this fruit crumbcake at work! - 28 Aug 2010 (Review from Allrecipes US | Canada)