When preparing, it seems like there's far too little batter to even cover the base of the pan, and an insanely huge amount of crumb mixture. Don't fear -- when you bake, the batter spreads out and rises, and some of the crumb mixes with the cake forming a soft layer between cake and topping. It's VERY moist (all the butter from the crumb sinking into the cake, I guess), and needs to be thoroughly cooled before slices can be lifted from the pan without disintegrating. I added a finely diced apple to the batter.

I did not care for this recipe. It was not sweet at all. The topping was ok, and that was the best part.

My family really likes this!!! It has been a BIG hit in all my family.....am thankful I took a chance and made it!!

This was a big hit with my friends (mostly because they're surprised I can bake ;). However, it would be really helpful to know what the crumb top is supposed to look like when it's done. Dark/light? Do you know when you stick a toothpick in it?

I baked it in an 8x8 pan and let me tell you it was perfect!!! I am debated switching from white sugar to brown sugar in the crumbs

I think this recipe was pretty easy as stated. I added an extre egg to batter and I think the topping was ok. I feel I should have baked the cake for about 15 min. Than add topping it would have came out better.

it was very tasty the normal taste of crumb cake a little strange batter too thick and the flour etc. topping was tough to think it works but it did and very well. I would add brown sugar next time to the topping and for me I should have used a flatter pan, I took longer then 25 min to bake

I used a cake mix to save time and it came out perfect!