Bob's Crumb Cake
Recipe by Bob Rubenkonig, from "Loaves, Fishes & Favorite Dishes," a collection of recipes by First Presbyterian Church, Hilton Head Island, S.C., courtesy Nancy Bottone.
Crumb topping
2 cups (4 sticks) butter
1 cup (2 sticks) margarine
6 cups all-purpose flour
2 cups granulated sugar
cup brown sugar
5 teaspoons vanilla extract
4 teaspoons cinnamon
Cake
1 box Duncan Hines Moist Deluxe Butter Recipe Golden cake mix
1 cups milk
cup (1 stick) butter, melted
4 large eggs
2 tablespoons sour cream
Confectioners' sugar
Non-stick cooking spray
For the crumbs: In a small saucepan over medium heat, melt butter with margarine; pour into a large mixing bowl. Add flour, sugars, vanilla and cinnamon to the butter mixture and beat with an electric mixer on medium speed just until crumbs start to form. Immediately place mixture in the freezer while you prepare the cake. For the cake: Preheat oven to 350 degrees. Place cake mix, milk, melted butter, eggs and sour cream into a large mixing bowl. With an electric mixer on medium speed, beat for 2 minutes. Spray bottom of a 13 x 9-inch pan (no smaller) with cooking spray, remember bottom only. Pour batter into pan and spread evenly. Bake for 20 minutes, no more. Remove pan from oven and quickly crumble frozen crumbs evenly and thickly on top of cake. Return to oven and bake for an additional 20 minutes. Cool. Sprinkle with confectioners' sugar.
Makes 24 (2-inch) squares.