Monday, January 30, 2012

"Vintage" Crumb Cake


I always enjoy it when Wednesdays roll around because this means Let’s Eat, the St. Louis Post-Dispatch’s food section will accompany the morning paper.  I’m like a kid in a candy store perusing all of the new recipes, reading the articles, and marveling at the new culinary items about to hit the market.  This past Wednesday I found myself laughing out loud when I read a title that referred to Vintage Crumb Cakes.  How old, I asked myself, would a crumb cake have to be to be considered vintage?  Of course I knew they were talking about vintage recipes and not vintage crumb cakes, but it still gave me a laugh with my morning coffee.

Two recipes were contained in the article (a reprint is below), and you know how I like crumb cakes (Check out New York Style Crumb Cake, Starbuck's Crumb-Topped Coffee Cake, New Jersey Coffee Cake, and of course my own Forget the Cake Crumb Cake Cookies.), so I decided to go with the second recipe because of the addition of all of the spices.  It turned out to be a good choice.  It differed from almost every other crumb cake I've ever had in both texture and topping.  The texture of the cake was dense and rich, the topping lightly crumbly, rather than the big mounds of crumbs that I personally prefer, but it was good, and a nice addition to my ever-growing collection of crumb cake recipes.  If you’re a crumb cake aficionado like I am, you’ll want to give this recipe a try.  I made mine in a 9 spring form pan because I wanted a round rather than square cake.  I needed to extend the baking time by about 7-10 minutes.


11 comments:

From the Kitchen said...

Crumb cake is one of our favorites! I, too, loving waiting for the recipes in the Wednesday papers.

Best,
Bonnie

Pat@Back Porch Musings said...

This looks so good, Pattie!

Anonymous said...

Thanks so much for the kind words! I must say that you have a point about the word "vintage!"
By the way, anyone who wants to print out those or any Post-Dispatch recipes can find them at www.stltoday.com/recipes. And of course all our food content is online at www.stltoday.com/food.
Judy Evans, P-D food editor

SavoringTime in the Kitchen said...

I had to smile at your comment on vintage cakes :) The spices do sound wonderful in the recipe you picked!

Meaghan Luby said...

i adore the use of "vintage" here, ha. and what a delightful combination of spices!

as per always, love your page. thank you for keeping things interesting and sharing with us!
-meg
@ clutzycooking.blogspot.com

Erin said...

This looks delicious!!

kitty said...

I make a similar one that is in my old Better Homes & Gardens cookbook. My family has always loved it.

Scribbler said...

Thanks for stopping by -- I loved catching up with your blog. This cake looks delish and I will save the recipes. I like to bake this type of treat, too.

Tanya@takesix said...

Oh this looks so good. I'm not familiar with crumb cakes. Going to pin this one! Thanks Pattie!

scrambledhenfruit said...

I love a slice of crumb cake with my morning coffee. :) This one looks good, as do the other recipes you've linked to. These should keep me in crumb cake heaven for a while!

cathy@my1929charmer said...

Crumb cake is also one of my most favorites. My Mom would make a lot! I haven't made in years, but you are inspiring with your recipe. I also look forward to the Thursday Food section where I live. Thanks for sharing your creative inspiration over at Sunday's Best Par.tay!