New York-Style Crumb Cake
The only complaint about this recipe is that the batch was too small (8x8 inch pan). I absolutely loved this cake! It was like a great big pan-sized breakfast muffin to me. I will definitely make it again with blueberries and serve with orange juice. We used cake flour in the crumb topping and cake and I think that was key for moisture and texture. I usually favor chocolate over any other flavor of cake, but this really is a must-try. You can get the recipe from out host this week, Jenn, at her blog HERE.
Check out some of the other bakers who joined us this week!
| 1. | Jen O | 4. | bekah | 7. | Jesse | |
| 2. | Michelle | 5. | Jen | 8. | Amanda | |
| 3. | Jenn Z. | 6. | Valerie | 9. | Courtney |
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I really want to try it with the blueberries too - it sounds so yummy!! Maybe a little icing on top... :)
ReplyDeleteThis looks so good! You just reminded me that I forgot to dust with powdered sugar!!! Has anyone seen my head? Seriously.
ReplyDelete