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.