I must admit that I made this NY-Style Crumb Cake a few weeks ago…. I just haven’t had any time lately to bake. We are leaving for Turkey next week and I still have a ton to do, but it was time to get this posted, so here it is! This is my first Club: BAKED post. Not sure if you read my post about joining Club: BAKED, but here it is. Karen from Karen’s Cookies, Cakes, & More who started the group choose NY-Style Crumb Cake for our first recipe.Â You can see her postÂ here – I loved her idea of making these into jumbo cupcakes! Â As a native New Yorker myself it was perfect! Not sure what theÂ Baked Explorations authors would think about this commentÂ I am about to make,Â but I will make
it anyway…Â it made me think about the Entenmann’s NY Style Crumb Cake. We used to eat that all the time. I made this the day before Josh had a meeting at school and so he was able to bring this with him. That was nice because it was too much for us to eat! Now this is not called a crumb cake for nothing – the picturesÂ don’tÂ really do it justice – the ratio of crumb to cake was over 50% for sure! Here is what the batter cake batter looked like before there was any crumb. I followed the recipe and used a 9 x 13 in pan. Other bakers were really creative and used muffin or jumbo cupcake pans – what a great idea! I decided to follow the little Baked Note about Renato liking huge crumb chunks and so I placed the crumb topping in the oven to dry out (maybe a little too much despite their warning). Here’s the before and after:
It doesn’t look too dry, but I guess since it got cooked again once I put it on top it got pretty crunchy. Next time I probably won’t do this part. Josh had some left overs from his meeting and I actually think it softened up a bit and tasted better 2 days after I made it!Â Anyway, here I am putting the crumb topping on. There was so much crumb topping! And finally… here is the final baked crumb cake (minus a piece or two). I am definitely going to enjoy baking along with everyone through this book. Check out Club: BAKED to see all the otherÂ crumb cakes.Â Stay tuned for the next installmentÂ … Up next is Farm Stand Buttermilk Doughnuts. Since I’ll be in Turkey I made those early too, but I’ll still be posting those on July 15.