Cakespy: Crumb Cake Shake

[Photographs and original illustrations: Cakespy]

Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.

It's a new year, and some of you might be trying to think of ways to eat healthier.

And on a completely unrelated note, I would like to introduce you to the Crumb Cake Shake.

The inspiration for this shake comes from a coffee cake shake known as the "Mother Futcher" from Tradewinds Cafe of Portland, Maine, famously consumed by Adam Richman on Man Vs. Food. As soon as I saw this frozen treat, I knew I had to make my own version.

Combining two of the world's most perfect foods—crumb cake and ice cream, mixed with a dash of cream for good measure—this shake is an absolute dream, especially when served with a crumb cake wedge as garnish.

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website.

Cakespy: Crumb Cake Shake

About This Recipe

Active time:2 minutes
Total time:2 minutes
Special equipment:blender


  • 1 large slice crumb cake
  • 2 large scoops ice cream (I used caramel butter pecan)
  • 1/4 cup heavy cream
  • Extra wedge crumb cake, for garnish (optional)


  1. 1

    Place crumb cake slice, ice cream, and heavy cream in blender. Blend on high until smooth, 10 to 20 seconds. Add more cream or milk if thinner shake is desired; add more ice cream if you'd like a thicker shake.

  2. 2

    Pour into tall glass to serve. If desired, garnish with an extra wedge of crumb cake on rim of glass.


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