BAKED Sunday Morning: New York-Style Crumb Cake

I photocopied this recipe from the book, along with the others, when I first became a member of the BAKED Exploration baking group, so I hadn't looked at the photo of the cake in quite awhile and didn't look at the photo again until after I baked it. I realize that size is relative, so when the instructions said to take large chunks of the crumb topping and drop over the batter - well, I made LARGE chunks. What some might call GARGANTUAN. So, my cake looks nothing like the cake in BAKED Explorations. Whoever made that cake clearly did not follow the recipe's directions.

But, no matter. The cake was still delicious. I had to make an adjustment to the recipe because I thought we had a whole container of sour cream in the refrigerator, but I discovered some gremlins had eaten most of it and so I only had a 1/4 of a cup left. Luckily, I had some plain yogurt and so I subbed the other cup of sour cream the recipe called for with the yogurt.

Let's get back to those crumbs...er...CHUNKS. The idea did cross my mind as I was forming them that these did look rather large, larger than any crumb topping I have ever made before, but the side note said that Renato likes them gargantuan and I thought that these looked pretty gargantuan to me. But, perhaps they are more Texas-Style Crumbs than New York-Style...

Even though it's not the prettiest cake I have ever made, it tasted very good - not too sweet - not even the crumb topping was very sweet. John thought it was very good, but of course removed some of the large crumb chunks because of the sugar. The kids will be coming for Easter, so there will be plenty for us to have with our Sunday morning coffee.

I am looking forward to seeing what the other members did with the cake. You can check them out by following the links over at BAKED Sunday Mornings.

You can find the recipe at epicurious.com.

Have a Happy Easter, everyone!