This is a great version of the classic crumb-topped coffee cake. The yellow cake is moist and flavorful, and I love the chunky, substantial crumb top. It gets its heft from a good portion of flour added to the butter and sugar. In fact, the topping has the same amount of flour as the cake does.
I baked this cake as part of the Baked Sunday Mornings baking group. To see the other entries, head on over to Baked Sunday Mornings. If you’d like the recipe, it’s posted here.
- New-York Style Crumb Cake (Baked Explorations, p, 43)
What a wonderful piece of crumb cake! Looks perfect – and how funny, I never realized the flour ratio was the same in the crumb mixture – interesting. Glad you enjoyed it – Happy Sunday!
Mmmmm, your cake looks so good! Beautiful crumbs!
Your cake looks perfect!
looks great! even after eating way to much of this cake, i’d still eat the piece in the pic! :)
I was quite surprised when I first read the recipe too. As much flour in the crumb topping as in the cake batter. Glad it turned out beautifully for you!
Your look liked it turned out perfectly. I just loved this recipe :)
Your crumb cake looks so moist and delicious!
Yummy and beautiful photo, makes the cake look even more delicious
looks lovely and moist!
Sigh. Another Baked Sunday Morning challenge that I missed. Looks like a good one. Hope you enjoyed!