Over here in the Tri-State area, we have been buried in snow for what seems to be forever. Once the snow is shoveled and the ice finally begins to melt, the snow just decides to keep on comin back. Seriously, what is up with this weather?
Trying to save myself from another diagnosis of cabin fever, I picked up my Martha Stewart’s Cakes cookbook and began to bake away. (Obviously, the only solution). Anyway, now that we got the snow drama out of the way, let me tell you about this crumb cake.
I like crumb cake but it is not normally my first choice of yummy treats- put ice cream in front of me and the crumb cake normally doesn’t stand a chance. BUT, this recipe was sooo good that, unfortunately, I must admit that I ate it for breakfast and dessert. Yeah, that good.
Hope you enjoy this crumb cake as much as I did.
I also would like to mention that I didn’t use cake flour. I had a ton of all-purpose flour already in my house and wanted to use it up. So if you have all purpose flour in the kitchen, it is totally fine for this recipe as long as you use the conversion: 1 cup of cake flour = 1 cup of all-purpose minus 2 tablespoons (1 cup – 2 tbsp). Now you have a cake flour equivalent without having to go out and buy it, voilà! Enjoy!
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