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.
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