Sunday, April 24, 2011
BAKED Sunday Mornings: New York Style Crumb Cake
Happy Easter to everyone who celebrates! What is everyone cooking/eating to celebrate today? This New York style crumb cake had a lot to live up to, as my parents are both originally from New York and I have eaten crumb cake many times growing up. This cake came out beautifully!
We haven't actually eaten this cake yet, as it will be our Easter dessert. My family is going to my sister's house today- we're having ham, pot roast, mashed potatoes and asparagus. My mom and sister are very excited for this crumb cake- I hope they can last until after dinner to cut into it!
This cake was very easy to make. I made a half-batch since we're not expecting too many people for Easter. I baked it in an 8-inch square pan and that seemed to work out well. The cake batter comes together easily and the crumb topping was even easier to put together! It was important to follow the recipe directions to let the crumb topping "rest" for awhile before putting it on top of the cake and baking it. I let mine rest for about half an hour and I could tell the difference in how it was a little dryer and came together in big clumps in my hand. The recipe states that big crumbs are integral to this recipe and I certainly had many big crumbs on top! Some of my crumbs came out a little smaller, but I don't think that's too much of a problem.
To hear how everyone else's cakes turned out, head on over to Baked Sunday Mornings!
Enjoy : )