Crumb With a Side of Cake: Behemoth Crumb Cake for Serious Eats

When it comes to crumb, I have a theory: if some is good, more is better.

This theory was proven when I discovered something called the Colossal Crumb Cake at New Jersey's Ocean Grove Bake Shoppe. Their version had a ratio of roughly 9 parts crumb to 1 part cake, and it was just as amazing as it sounds (theirs is the one pictured above).

Could it be possible to recreate this magic at home? Well, I certainly wanted to try. Starting with a recipe from Arthur Schwartz, a.k.a. The Food Maven, I tried to make it even better by halving the cake part and tripling the crumb part. The result? A hulking behemoth of crumb, anchored by a little sliver of cake.

For more, plus a recipe, visit Serious Eats!

Comments

[PenguinBot]

OMG. I need this in my life. I sometimes do nothing but eat the crumb off the cake. You're my hero.

[cioccolata16]

Oh, the crumb is the best part! This is wonderful...why even put up the facade of making a "cake"? mmm, butter, sugar, flour...mmm.

[Lora]

These look amazing! I can't wait to try making them. I ❤ crumb cake, but who cares about the cake. It's ALL about the crumbs.

[Laney]

I always make Arthur Schwartz's Crumb Cake recipe from his New York City Food cookbook - it's a terrific recipe and he gives very detailed directions. And maybe that's what makes it the perfect Crumb Cake....

[Em]

mmm....the crumb is the best part - now this is a great cake!

[Kellie]

This is the best cake recipe I've made in a long time. I used to love Drake's crumb cakes when I was little, but this cake is even better!!

[The Hungry Housewife]

Ohhhhh my heavens. This must be perfect...The Crumb is the BEST part