European immigrants made this confection -- which has large, crisp crumbs on top -- a New York City coffee-shop favorite. An optional layer of jam between the batter and topping adds a fruity component.
Ground cardamom adds soothing aroma and unique flavor to this classic crumb-cake recipe from reader Suzanne Shuey in Shippensburg, Pa. If you don't like cardamom, you can substitute ground ginger or cinnamon.
When shaping the babka, twist dough evenly throughout the length of the roll a full 5 to 6 turns. The babka can be prepared up to step 8 and frozen for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about 5 hours, and bake.
Whether they have food allergies or not, everyone will love this delicious allergen-free crumb cake.This recipe reprinted with permission from "The Allergen-Free Baker's Handbook," by Cybele Pascal (Celestial Arts; 2009).
This gluten-free flour mix is used in Cybele Pascal's recipe for Classic Crumb Cake.This recipe reprinted with permission from "The Allergen-Free Baker's Handbook," by Cybele Pascal (Celestial Arts; 2009).