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 >>
Filed Under: Breakfast and Brunch, Cakes and Cupcakes, Recipes
