Club: Baked is a new baking group in which all members take a baking journey through the Baked Explorations cookbook by Matt Lewis, Renato Poliafito and Tina Rupp. The 1st and 15th of every month there will be a new recipe posted from the book! Maybe it's because I'm from New York that I feel like I have a great familiarity with crumb cakes. I always remember having a fresh one from the bakery in our house. My parents would each have a piece with a cup of tea after dinner. I didn't like the cake part when i was little but of course, I LOVED the crumbs. When no one was around, I would open the bakery box and pick off as many crumbs as I could and shovel them into my mouth haha. Because of my parents influence, I have made a few crumb cakes over the years and all of have been delicious, but this one tops them all for sure! The crumbs end up being HUGE and that's what makes it extra-delicious. While the cake calls for sour cream I actually used plain greek yogurt which worked wonderfully! The cake itself came out super moist & stayed fresh for about 6 days too. As I bake my way through the book, I have been putting post-its with notes & tips so I will remember exactly what i did, what i could have done better and if it's worth making again in the future. This one has the note, "definitely make again"! This is great cake to serve to company, have for breakfast, dessert or really just anytime of the day! I also have to add that my best friend Jamie of Random Acts of Food made this before me and advised to bake for 55mins, which was exactly the perfect time! Thanks Jay! :) The organizer of Club: Baked, Karen is hosting our first recipe and you can find it on her blog here. Enjoy!
Delicious crumb mixture!
Batter:
Look at these crumbs!!!!
yummmmm!
Yum! I ended up using strained sheep's milk yogurt in mine instead of the sour cream - great minds must think alike.
ReplyDeleteYours looks beautiful. Those crumbs are outstanding.
ReplyDeleteMy cake is at http://bizzybakesb.blogspot.com/2011/07/there-is-new-baking-club-in-town-and-it.html. It is cooling down now.
I agree with Comfy Cook. The crumbs look so good!
ReplyDeleteSix days later??? Mine didnt make it that far. Thanks for baking along with me and glad you joined the group. Looking forward to many more posts!
ReplyDeleteI love all your photos! The crumbs look delicious!
ReplyDeleteGreat story about sneaking the crumbs when you were kid. Love it! I took my cake to work and one of co-workers said can you make me a cake of the just crumb? LOL. How can you go wrong with cinnamon, butter and brown sugar?
ReplyDeleteGood tip on making notes as you go along. I always think I will remember the details down the road, but I never do! I mean to take notes, but often forget. But I'm going to go and make my notes on this one now so I don't forget. ;)
Greek yogurt must have tasted great with this...thanks for the tip. I'm with you on topping...I always picked them off the cake first as they were the best part. This looks wonderful!
ReplyDeleteLooks great! Great advice about the yogurt. I am probably more willing to keep yogurt in my apartment than sour cream!
ReplyDeleteThe crumbs are the best!!! Yogurt had to be a wonderful substitution and healthier too!
ReplyDeleteI am a self admitting crumb-picker too. They are just too good not to! Your cake looks great. Glad you liked it!
ReplyDelete