We all know that most of us experience an uncontrollable craving for crumb cakes. Seriously! The darn things are everyone’s obsession, but everything covered in crumb topping is a close second. You can have everyone’s attention if you serve it as treats.
If I had to guess the origin of crumb cake, it is most likely the German bakers who immigrated to America and modified coffee cake recipes to create what we now refer to as cake crumbs. The cake, indeed, resembles many of the streusel-topped kuchen recipes from Germany, a country famous for its coffee-pairing desserts.
To support this theory, it is speculated that American bakers added more to their products because everyone loves crumbs, giving people a reason to buy more of them. As we all know, many NYC deli or New york crumb cake style delights are typically amazing in size (black and white cookies are a classic example); if some are good, more are just so much better. Nowadays, many crumb cakes boast a crumb-to-cake ratio of 50–50. We should be grateful for being alive in this time of cake full of our favorite crumbs.
Everything that you want to be piled-up on top of your deserts is the crumb topping and crumb coat. Is it a bad thing? It is flaky, crumbles under strain, and is too good for us.
Load that goodness on top of a mini cake, and you get a bite-sized cake that will too tasty to be legal. Then we add powdered sugar to top of it to satisfy our extraordinary cravings. They are a bit insane, but in all the very best ways possible!
What Is A Crumb Cake?
Identifying an authentic crumb cake in a world with countless desserts with crumbs, can be a challenging thing to do. Let me give you several instances of crumb cake.
Crumb coat cake, like covered with cream and chocolates with some sprinkles. This cake is a light yellow colored deliciousness - in contrast to the yellow cake, which is fluffy and sponge-like. The crumb cake should surely have a certain amount of fluffiness, but it also needs to be robust enough to support its weight, as you may have observed that it is covered with a very thick layer of brown sugar crumb coat on top. It does have a little flexibility but is less firm when compared to a pound cake.
It is vital to note that the crumb is made up of fat brown sugar clusters, rather than a single layer of solid brown sugar.
Variations of Crumb Cakes
There are a couple of places where you can get the best crumb cake of all time, most notably delicatessens, where it might be sold individually wrapped in plastic. Additionally, it is also offered by almost every bakery and bagel shop. It would help if you were careful of posh businesses that attempt to put a distinctive spin on crumb cake because it is not necessarily fancy food.
Cake with crumbs may come in a variety of forms and flavors. You can find a variety of tastes in New York delis, including chocolate (the cake is marbled or two-toned, and there is a chocolate ribbon on top), raspberry crumb cake (a thin layer of raspberry sits between the crumb and the cake), and a few more. It is acceptable to flavor crumb cake. Nevertheless, it is not acceptable to change the crumb top's architectural design.
However, the best of all crumb cakes so far is undoubtedly our very own Entenmann's crumb cake. They can be served anywhere and anytime, bundled with or without any other snack - you can also have these small bites of crumbs cake for breakfast, pack it for you kid’s lunch, or be taken along on a picnic or road trip with your friends and family. The crumb-heavy top must always be present because it is a constant.