Wednesday, May 9, 2012

BAKE 52: WEEK 19

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.


  1. I really want to try it with the blueberries too - it sounds so yummy!! Maybe a little icing on top... :)

  2. This looks so good! You just reminded me that I forgot to dust with powdered sugar!!! Has anyone seen my head? Seriously.