Thought I was gone forever? For awhile I did too. Anybody still listening? I understand if you’ve moved on to sweeter pastures, but I took some needed time to reflect on whether or not I was doing the best thing I could be doing right now with this blog. To be honest, I’m not sure. There are a ton of things that interest me, but unfortunately I haven’t exactly been feeling like the world is my oyster so-to-speak. I realize I’m not the only one who is experiencing difficulty in these economically agonizing times, but I have been dealing with this economically agonizing situation going on six years now. At the same time, I realize things could be worse. However, when you are obsessed about where your next dollar is going to come from, if any, you really start to reevaluate how you spend you time. After six months of thinking, well, I realize I still don’t have any answers (feel free to chuckle).
What I have realized is that I still hate store bought baked goods, and I still love sweets even though I gained all the weight I lost prior to moving here back (though I lost seven pounds of it again in the last 6 months! Hey, it’s better than nothing. AND it’s great when I get to eat my sweets, and not exercise for an hour and a half like I used to when I originally lost that weight before moving – oh, and sorry for the RIDICULOUSLY long babble-on!). And I still have this blog. I hope I still have my readers, but if I’ve lost some of you I hope to bring you back, and I hope to attract more. I have some ideas to keep you reading, but if there’s anything you’d like to see me write/do (except pat my head and my belly at the same time…it’s just not possible) please let me know. I want to encourage you to keep coming back.
I intend on getting to the comments on the last post before my hiatus for no other reason than they were are such heartfelt responses to a heartfelt post and I feel the need to respond in kind, and then there were those comments that were actually questions that I need to answer. As to the rest of the unresponded comments, I want to let you know that I appreciate them all so much. I struggle with depression, and they really do brighten my day. Unfortunately I sometimes have the darnedest time getting to things, and I’m afraid I’ll never catch up on all those I missed responding to, and I apologize for that. I’m really sorry for not being a good blogger for these past months. Thankfully I feel like I’m on more of an even keel and I’m ready to get back into the swing of things.
Without further ado, I bring you the New York crumb cake. This was FAB! And were I not the insane perfectionist-wannabe I am it probably would’ve only taken a little over an hour from prep to out of the oven.
As I am still the “insame perfectionist-wannabe” it took half the day, most of which was spent breaking apart the crumb topping into exquisite pea-sized crumbs. One of these days I’ll learn not to take it all so seriously, but as it stands I like to do things right…at least once at any rate.
I ardently wish that I could include the recipe here but I am forced to refrain from such a public display of neighborly knowledge in fear of the dreaded CI police. Honestly, I don’t even want to mention the publication’s full name for no other reason than to prevent increasing their PageRank. Needless to say the editor has a propensity for writing prissy op-ed pieces in the New York Times on the evils of us plebes sharing our little scribbles with the world since we don’t have any “real experience, the hard-won blood-on-the-floor kind.” Perhaps I don’t have “blood-on-the-floor” kind, but I do have zest, butter, and batter…among other things.
I’m no expert, and I certainly don’t purport myself to be one. That said, the journey of the inexperienced on the road to experienced I think is a valuable one. I guess the question might be, are all roads to experience worthy? I’d answer yes. If you all end at the same destination, then why is someone who trained at home versus at a culinary institute any less worthy to the family they are serving the fruits of their labor (and experience) to. My Grandmother never took a cooking class in her life. From what I’m told her Mother didn’t know how to cook for all the cabbage in Poland. Somehow, some way, she taught herself. Through the prism of her own inexperience she was able to fail and learn what not to do, which I think can be nearly as important as what to do. She was the best cook I ever knew, and I’m thankful for the road to experience that she took.
I’m sure she had the help of neighbors and friends. There’s a rich tradition among cooks of all nations (and levels of experience) of sharing. Food and sharing just seem to go together. I think most people would agree with that philosophy. This obsession that one publication has with the reprinting of recipes smacks of greed and narcissism. It’s unfortnate that it can’t evolve with the times and enjoy the rewards of sharing. One thing I’ve learned in blogging is word-of-mouth…you ain’t kidding. Mention something in passing on here, and you’ll never guess where it may end up. Dissemination of information is a good thing. That’s part of the reason we got out of the Dark Ages. It’s unfortunate because I actually love the publication in essence. The information provided is fantastic, albeit a tad dry. I have to say that it’s one of the most informative and educational out there. The attitude of the editor needs to change before I become a public advocate for it.
That said, this is one of the best crumb cakes I’ve ever tasted. And, if you desire the recipe, use my contact form (Contact tab at the tippy-top of the page) to contact me. You never know what I might just blurt out in an informal email conversation over coffee. Just like Grandma used to do 
2011-1030: I’ve changed my domain name as well as the layout of the site so, the navigation menu is now floating on the left. However I’ve decided to simply provide the PDF for download. Right click to download the New York Crumb Cake PDF.
{ 12 comments… read them below or add one }
Welcome back. You’ve been missed. Don’t dwell on the negatives. Think positive. i know it may be hard, but doing so will turn things around for the better. It’ll be subtle changes but it will make all the difference. I try to do that everyday and it’s gotten me through a lot. ;-D
Awesome recipe to kick start the blog once again!!
The crumb cake looks unbelievable! Seriously, I know exactly where you’re at. I’ve been unemployed for six months and I’m beyond frustrated. Hang in there – we’ll all get through this!
Jenn, Thanks for your undaunted support. I extremely appreciate it! I try to do just as you said, small steps. Anyways, thanks again!
Carmen, The cake was great! I’m not even that crazy about crumb cake, but I LOVED this. And, I totally feel where you are. I’m trying to do just that… hang in there. The only thing is, sometimes it feels like I’m grabbing an imaginary rope – ha! Anyways, I wish you the best of luck!
Aimee,
So glad to have come across your delicious blog. This crumb cake on tastespotting is really what caught my eye. I’d love to have the recipe if you would so kindly share it with me. I will be checking back frequently.
Sorry that you feel blue so often. I can understand that. Life can be pretty darn overwhelming.
Heidi, I already emailed you in response to your comment, but I wanted to mention again here, the comments of kindness and support I have received on this blog have meant so much to me, and act as real touchstones when facing these difficult times. My heartfelt thanks go out to you and everyone else who have been so kind.
i love a good crumb cake. it looks like you have a great crumb/cake ratio. it looks like your perfectionism pays off because it’s a lovely crumb cake.
This looks lovely, Aimee! We’re glad to have you back. I recall hearing a little about the hoopla CI makes over bloggers posting their recipes. Found it ridiculous then and still do now. Their editor certainly need to get off her high horse. Good luck with everything else too!
Oh, that crumb cake looks so yummy! So glad I found your blog today and can’t wait to read more about your homemade cupcake recipes.
Hope you finances get back to normal soon
Very nice looking crumb cake. I’d love to have that recipe if you’re still sharing! Thanks!
i love a good crumb cake. wow goldit looks like you have a great crumb/cake ratio. it looks like your perfectionism pays off because it’s a lovely crumb cake
greetings for Sausalito/CA … i have been trying for ages to replicate my beloved crumb cake that i enjoyed almost every day when living in nyc. i’ve tried many (did i say MANY) recipes … i’ve gotten the taste and the texture of the cake down … but i still can’t nail the crumb topping. the taste is ok but it is always too hard/crisp!!! any suggestions for getting a softer, more toothsome crumb topping? i have always used all purpose flour … lately been seeing that it’s important to use cake flour for the crumb … what d’you think? i know it seems like an oxymoron to want a soft crumb topping … probably more specifically, i’m looking for a tender crumb topping … not one that’ll chip a tooth. i’ve also tried both cutting the butter into the dry ingredients to create the crumbs as well as using melted butter … all too hard/crisp.
Thanks for stopping by! Sorry for not getting back to you sooner, but I’ve been racking my brain and bookshelves for the perfect combination for the Daring Bakers challenge this month. I find a lot of times that having too many choices can be a burden and that’s definitely the case this time.
As far as the crumb topping goes, the recipe I used (and emailed you) does use cake flour instead of all-purpose. I wouldn’t call the topping “soft” necessarily, but it certainly won’t chip a tooth. Now, if you’re trying one of my blind-baked pie crusts that’s another story, but I’m working on that one
According to the recipe I used, “Crumb topping is softer, more cookie-like…” While making adjustments, the authors tried less sugar in the topping and it, “gave my crumbs the texture of powdery snow.”
I would try the recipe I emailed you, and if you find the crumbs still too hard, maybe take a BIT of the sugar out? Otherwise maybe try a streusel recipe? Most of these things are still described as “crunchy” but not so much that you feel like you’re chewing a handful of nuts. A ways back I made Dorie Greenspan’s Allspice Crumb Muffins (unfortunately I didn’t blog about it), and I remember the streusel topping being fine and hardly crunchy. The recipe for the streusel is:
1/2 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 teaspoon ground allspice (You could use cinnamon in the case of a crumb cake, or skip the spice all together)
5 tablespoons cold unsalted butter, cut into bits
Put the flour, brown sugar and allspice in a small bowl and sift them through your fingers to blend. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you’ve got irregularly shaped crumbs. Set aside in the refrigerator for the moment. (You can make the crumbs up to 3 days ahead and keep them covered in the refrigerator.)
If you decide to use this recipe I might double it for a cake, especially if you like a lot of crumb. If you’re looking for just a taste of crumb, then this recipe should probably do it.
I hope this helps!