New York Crumb Cake Recipe

Wednesday, November 9, 2011


My father wasn’t much of a dessert kind of guy, but there were certain sweets that he really enjoyed, like Carvel ice cream cones, sfogiatelle, and crumb cake.  Not any old kind of crumb cake, mind you. It had to be New York crumb cake – the kind with big, giant globs of cinnamon-spiced, buttery, streuselly  crumbs on top.    And, it couldn’t be the kind that came out of a box, either.  No, no, no!  Only a freshly baked crumb cake would do.  Luckily, we actually lived in New York when I was little, and there was a bakery on almost every corner in our old neighborhood.  Some specialized in Italian pastries and some in various kinds of breads and Danish,  while others sold fancy cakes and pies.  We even had a little German bake shop nearby that churned out the most amazing tortes and strudels.   But on Sunday mornings, they all had one thing in common – crumb cake.   Hmmm.  I wonder if that’s why they call it New York crumb cake?  read more >>

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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