Martha’s Classic Crumb Cake
Recently, I came into possession of Martha Stewart’s Baking Handbook. There are so many things in this book that I want to try. I hardly know where to start. I like to mark recipes-to-be-tried with small post-its, but with this book I didn’t even bother. I want to make them all. After gazing at its pages for weeks, I finally present my first offering. And a worthy one it turned out to be.
The cake is extremely moist. And the crumb topping is so, so good. Don’t be frightened by the amount of butter in that topping. Your portion of that will be very small. I used another of my new Penzey’s cinnamons – Vietnamese Cassia Cinnamon. This is apparently the strongest cinnamon money can buy. Penzey’s recommends only using 2/3 the amount of cinnamon called for in the recipe. I snubbed that suggestion. It’s quite the strong cinnamon, but it was well suited to this cake. Not too strong at all.
The book describes this cake as “foolproof.” I would pretty much agree. No part of making it was difficult, but there are several steps involved. My only regret was that I used a dark cake pan, so the bottom and sides were a bit more done than I would have preferred. I chose that pan, though, because of its super-straight sides, which seemed perfect for this cake. Besides that, this cake was exceptionally good.