It’s been quite a few years since I’ve sat down on a Sunday morning with Newsday (or The Daily News, NY Times), a cup of coffee and a soft fresh piece of crumb cake from the local bakery.
The kind of crumb cake that should really just be called Crumbs with a little Cake.
The kind that you find in real bakeries across Long Island and NYC. It’s important that traditional approaches to recipes are kept going throughout the years. Crumb cake’s such a classic that whether you’re serving it up to the family or you’re munching on some from a local bakery while playing a bit of bingo on TV, you’re sure to know the difference between “crumb cake” and crumb cake. We’ve got you covered in the crumb cake department.
The imitation crumb cakes found in your local super market doesn’t quite compare…at all. And the 100’s of recipes online are just like them—large pieces of cake with a bit of crumb topping. That’s not how I remember them. That’s not the crumb cake that reminds me of home.
Thankfully for us (and maybe you), we found a recipe that delivers. Of course our hips won’t be thanking us!
This cake is soft and light and the crumbs are sweet, delicious and plentiful. There are definitely more crumbs than cake and if you ask any New Yorker, they’ll tell you that’s how it should be.
We had no problems polishing off the whole tray. (sorry hips!)
We’ll be baking up a fresh batch for the Salisbury Farmer’s Market on Saturday May 1, 2010. Find us outside the big green canopies toward the parking lot and grab a slice!