This is another recipe that caught my eye when I first got Dorie’s book because it has the most incredible crumb layer. I knew this would be a hit with my husband. He loves crumb cakes like this, and raspberry and blueberry are his favorite fruits to go in it. Neither of us are breakfast eaters. The last thing I want to do right when I wake up is eat something. I go running first thing in the morning, and have cereal afterwards. David likes to eat a snack a couple hours after he gets to work. I never thought much about this, but I found out that he typically eats pop tarts. Well, I was determined to make something a little better than a pop tart 🙂
I halved the recipe and baked it in two 4.5-inch springform pans. I really should have used 3 pans, because you can see that it puffed up quite a bit and started to come out of the pan. It didn’t really matter, though, because this was a big success! David really loved these and said they were made especially delicious with the crumb topping (because that’s always the best part!). I will probably be making this again, as well as some other crumb cake varieties in the near future! Sihan has the recipe posted on her blog, Befuddlement, and you can visit the Tuesdays with Dorie blog to see everyone else’s crumb cakes.