Spiced Crumb Cake

25 Sep

Last week we celebrated my niece Kristina’s birthday! In true Lipecky style, there was TONS of food. My sister-in-law made delicious pulled pork in a crock pot (She used pork ribs!! Must keep that in mind for next time), and everyone brought a variety of different appetizers, sides and desserts. There is no doubt that we Lipecky’s know how to rock a party with some awesome food. There was bean dip, spinach dip, brie cheese topped with fruit, roasted chicken, pasta with meat sauce, the aforementioned pulled pork, coleslaw, roasted hot and sweet peppers, and sausage stuffing.

My contribution was a Spiced Crumb Cake. This is kind of a lame picture but I wasn’t planning on writing a blog post about this until my mother-in-law asked me for the recipe. So I decided to share the recipe with you all too! You may notice that this recipe calls for 4 sticks of butter. No that is not a typo. You will actually be using an entire 1 lb. box of butter. Enjoy 🙂

Spiced Crumb Cake
10 servings


butter for greasing the pan
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 sticks unsalted butter, melted and cooled
1 cup granulated white sugar
3 large eggs
1 tsp vanilla extract
1 1/4 cups sour cream

3 cups all purpose flour
1 cup packed light brown sugar
1 tbsp pumpkin pie spice
1 1/2 tsp salt
2 3/4 sticks unsalted butter, melted

1. Preheat the oven to 350 degrees F. Grease a 13×9-inch baking pan. If you are using butter, I would suggest greasing a sheet of aluminum foil and then placing the foil in the pan. That way you don’t have to worry about greasing those tricky corners. And you’ll have easy clean up!



2. Mix flour, baking soda, baking powder and salt in a medium bowl. Set aside.

3. In a stand mixer, beat the butter and sugar until fluffy. Then, one at a time, add the rest of the ingredients (eggs, vanilla, flour mixture and sour cream). Mix just until all ingredients are combined, do not over mix it!

4. The batter will be super thick, so you will need to scrape it into the greased baking pan, and use a spatula to spread it into an even layer. I like to place 6 individual dollops of batter throughout the pan and then spread them together.

5. In a separate bowl, combine the crumb topping ingredients. You can use a pastry cutter to mix it all up, but I just use my fingers.

6. Sprinkle all of the crumb topping evenly over the cake batter. Some of the crumb topping will look chunky while some will remain dry.

7. Bake for 40 to 50 minutes. Perform toothpick test to ensure the center is cooked through. Transfer to a wire rack to cool.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Pittsburgh's High Heeled Chef

Believe in yourself. Be who you are. That is what true happiness is.

So Delushious !

personal random ramblings from a girl who loves bacon and can't be fat.

Running for Solidarity

Our adventures in food and travel

The High Heel Gourmet

Authentic Thai Dishes Reimagined for the American Palate

Pittsburgh Happy Hour

Our adventures in food and travel

Dinner Plan-it

Our adventures in food and travel

Pittsburgh TasteBuds

Our adventures in food and travel

Matt on Not-WordPress

Stuff and things.

Ang Sarap (A Tagalog word for "It's Delicious")

A blog about dishes and recipes prepared by a passionate foodie simplified for people who shares the same passion. Warning: May contain traces of reviews

a whisk and a spoon

connoisseur of fine cake


Music. Movies. TV. And My Inane Take on Them in Society.

%d bloggers like this: