Overall, I would definitely make this recipe again. Being from New York, I grew up having crumb cake at tons of family parties. It is not only a great dessert option, but makes a delicious breakfast as well! This recipe calls for your standard baking ingredients and there are fairly straight-forward instructions. The crumb topping was very THICK when I combined all the ingredients for it. It was very important to let it sit and "dry out" while putting the rest of the cake ingredients together. Don't be too alarmed when you find out how much butter, sour cream and sugar is in this recipe either. It's all in good fun.
A well-made crumb cake should have a ridiculous and obscenely large ratio of crumb topping to cake.
I baked this for 60 minutes total but I should have taken it out after only 55.
The sides were a little browner than I would have liked. I'm not sure if that also has to do with why some of the crumbs didn't stick to the topping as well as they should have. Whoops! Regardless, it was absolutely delicious. Not the same as Grandma's crumb cake though. She used to make the BEST crumb cake (among other things) in her hay-day. We have her recipe written down but I'm not exactly sure it is correct - she liked to trick us like that. Now we can never make things as great as she did!
I miss you Grandma.
Oh and of course for everyone else, Tutti Mangia!
Club: BAKED to read about some of the other bakers experiences. There's been great reviews all-around. Our next recipe will be Farm Stand Buttermilk Donuts on July 15th.