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New York Crumb Cake

Recipe photo courtesy of Bryan Gardner

Martha loves this recipe from her friend Sara Foster of Foster's Markets in North Carolina.

Yield

Ingredients

Directions

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Reviews

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How would you rate this recipe?
13
  • maryjonewjersey
    1 MAR, 2016
    The texture was wonderfully spot-on, but the flavor was...lackluster. I would make this again, but would add more cinnamon to the crumbs (and possibly more brown sugar in place of some of the flour). I would also reduce the vanilla by 1/2 tsp. and replace it with 1/2 tsp. of pure almond extract.
    Reply
  • tjdoster
    11 MAR, 2015
    It was okay... I think it could definitely be sweeter (the cake & the crumbs). The crumbs tasted mostly of flour. Barely a hint of brown sugar and cinnamon, and I used all premium/high end ingredients. I may try it again adding more cinnamon, brown sugar and butter to crumbs (hopefully it won't screw it up).
    Reply
    • LovesCatsAndBaking
      27 AUG, 2015
      Maybe some grated orange rind in the crumbs would give it a little something extra? Can't wait to try this cake.

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