This has become my signature cake. It has evolved over the years. I think it has gotten better and better. This weekend I decided to make one with lemon cake. The crumbs are enhanced with lemon zest....wow....bingo, what a surprise for the mouth.

The cake can be made in a rectangle pan, or a Bundt pan. It can also be made into cupcakes. Whatever you choose to make, here is the recipe for the basic cake.

Ingredients:

Cake

1 Box yellow cake mix w/pudding in mix

2 eggs

1 1/3 cup water

2 tbs. vegetable oil

2 Tbsp sour cream (my secret)

Crumb Topping:

2 cups white flour

2 sticks sweet butter, melted and cooled

2 – 3 tsp cinnamon

1/4 tsp salt

½ cup white sugar

½ cup brown sugar

1/4 cup dry oatmeal (my secret)

In large bowl combine all cake ingredients and mix for two minutes. Pour into greased 13 X 9 pan.

While the cake is baking, prepare the crumbs:

Place all ingredients in a large bowl. Slowly add the melted butter into the flour mixture and toss with your fingers and press to create crumbs. Once you've used up the melted butter, make sure all the flour mixture is incorporated with the butter with lots of crumbs.

Bake at 350 degrees for 25 minutes. Remove from oven and place crumb topping to cover the surface of cake. Put back into 350 degree oven for an additional 20 minutes.

Let cool and top with confectioners sugar.

*You may use cookie sheet to make larger thinner cake. Bake 20 minutes and then top with crumb topping.

**You may use spring Bundt pan