I am sometimes so surprised how food types in the US just don’t jump over the pond to us in the UK. One of those is Crumb Cake. I had to ask Brette for the recipe and also for an explanation of what it is. We don’t have crumb cake here and it is probably a blessing as I think I would have a square of it for breakfast, lunch and dinner! This was scrummy.
And also easy to make. Although Brette kindly gave me the recipe when I got home I found that I had left it at work and so used this recipe from the site instead. It’s a little different. Brette’s recipe called for buttermilk and my recipe didn’t use it.
We tested it still warm from the pan and it was delicious and still wonderful later. I seem to feed people (one in particular) who requires cream with everything, so I whipped up cream with orange zest and a little Grand Marnier and it was still great. But I think I prefer it plain. I’ll have to do another taste test to see!