New York-style crumb cake from Bon Appétit Magazine, April 2010 (page 110) by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • psarrett on February 11, 2024

    The best crumb cake recipe I've tried, and I've tried quite a few. Consistently good results with plenty of crumb (which, of course, is the best part). Be sure not to overbake, as that will make the crumb hard rather than tender and firm-- check it at 45 minutes, not 1 hour.

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