Copycat Sara Lee Crumb Cake

My favorite cake is crumb cake. It’s not too sweet and hits the spot any time of day. I often buy the little pre-packaged Sara Lee cakes at the store, but now I make a larger cake at home with this recipe. I’ll be honest, it doesn’t last long in my house. Within an hour I’m left with only crumbs and a full belly! This recipe is also featured in America’s Most Wanted Recipes Volume 2.

2 cup sifted cake flour
2 cup light brown sugar (packed)
1/2 cup margarine
1 egg well beaten
1/2 cup additional flour
2 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup milk

Topping:
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1/4 cup butter, room temperature
1 teaspoon cinnamon

1.To prepare the crumb topping, use a fork to combine ingredients until crumbly; set aside 1/2 cup of the mixture.
2.To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed.
3. Spread evenly in a greased 8-inch square pan. Spread reserved crumbs over top and bake at 350 degrees F for 40 minutes or until inserted toothpick comes out clean.
4. Dust warm cake with powdered sugar before cutting.

Makes 1 cake

12 thoughts on “Copycat Sara Lee Crumb Cake

  1. Joyce says:

    What’s with the additional 1/2 cup flour? I assume if it was for the cake recipe you would have listed 2 1/2 cups of flour rather than just 2 cups. Do you use the additional flour to dust the greased pan?

  2. Louise says:

    Hi Joyce:
    The first flour is listed as 2 cups of Cake Flour, I can only assume the 1/2 cup is all purpose flour.
    Hope this helps.

  3. Brigitte says:

    sorry but I do not understand the recipe
    do all the top ingredients get mixed together it only talks about the topping?
    please explain sounds delicious

  4. Lucille DiBiase says:

    I too do not understand this recipe. Where does the crumb mixture end and the rest of the recipe for the cake begin? It is not specific in the directions as to the CRUMB MIXTURE.

  5. Diane says:

    The recipe still does not make sense. Love the crumb cake…store brought….would love to make for card partys…but only if the directions would make just a little more sense…I would try and wing it, but I’m not sure of all the flour. Please advise me of the correct recipe. Thank you ahead of time. Doing a great job…Love hearing from you.

  6. I will like to know how are the changes in the crumb cake if you use 2 1/2 CUPS of flour or how do you use the the other half cup of flour?

  7. DONNA says:

    SARA LEE WOULD NOT BE IN BUSINESS IF THIS RECIPE IS TO BE A COPYCAT RECIPE!!!!!!!! I TRIED THIS LAST NIGHT AND WASTED 2 HOURS OF MY TIME NEEDLESS TO SAY THE INGREDIENTS. WHATEVER THIS WAS BAKED FOR 75 MINUTES AND STILL WASN’T DONE!

  8. Jean R. says:

    I’m not sure why everyone is confused.
    Make the topping first, in a big bowl and reserve 1/2 cups of it.
    Now to the left over topping mixture that is in the big bowl add all of the cake ingredients and mix up. (Follow instructions by #2.)
    Now do #3
    Now do #4 if you want to….
    When I make this I dbl it for a 9×13 pan and I also remember to find the instructions for substituting ingredients when using all purpose flour instead of cake flour.
    I never have cake flour on hand.

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