I typically bake at BeeHive Assisted Living and Memory Care on Mondays and Thursdays. I don’t like tantalizing people with the aroma of fresh baked goods and then saying, “Sorry, that’s for tomorrow.” So, Monday is my coffee cake day and Thursday is the day for fresh from the oven baked cookies.
I have developed a general 4-week plan, so many desserts repeat every 4 weeks, rarely repeating a particular dessert during that time. It’s SO fun. Today, I’m going to share the recipe for Brown Sugar Crumb Cake.
I’d like to give a shoutout and huge word of thanks to Shelly Jaronsky. I found Shelly’s recipe via Pinterest on her sweet website Cookies and Cups. I encourage you to check out the other yummy recipes on her site too. If you’d like to print your own copy of this brown sugar amazingness, just click here.
Shelly’s recipe description of this cake says it all:
The ULTIMATE Crumb Cake Recipe!! Brown Sugar Crumb Cake is a brown sugar twist on your usual coffee cake! It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!
Coffee cake batter
I’m baking for 32 people, so make two 9×13″ pans of this recipe. I double the cake batter recipe, substituting sour cream for the Greek yogurt. I generally use light brown sugar; but, if I happen to have dark brown sugar, I use half dark and half light. I’m also very generous with vanilla extract, adding an extra teaspoon. A big scoop helps me distribute the double batch of batter evenly between the two pans.
Brown Sugar Streusel
A double recipe of this brown sugar streusel deliciousness would be amazing, but a single recipe will amply cover both coffee cakes with crumbs. For the best crumb, make sure your butter is cold. I use a bench scraper to slice each stick lengthwise, then cut into small cubes. A pastry cutter works beautifully in the task of cutting the butter into the sugar/flour mixture. It’s ready when you can lightly squeeze a handful of the crumbs and they hold together.
Caramel Topping
You can go ahead and make a double batch, but as with the streusel, I find that a single batch of the caramel topping is enough to generously drizzle over both cakes while they are still warm.
It’s always a good sign when it gets real quiet in our dining room when dessert is served. That means the dessert is being enjoyed. There are smiles all around and a few thumbs up from happy diners.
Barefoot Lily Lady 
Yum, how lucky they are!
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It looks delicious!
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