Yes, another post about baking Jodi did while I was visiting her recently! This time, a heavenly crumb cake with tons of crumb topping that was probably my favourite thing she made while I was there.
Jodi found the recipe here. Funnily enough, it originated from a Cook's Illustrated issue from 2007, which we found ironic after this post & video, but Jodi assured me there weren't 80 ingredients in it and the recipe was easy to follow. :)
Yes, the amount of crumb topping on this cake was very impressive. Usually, crumb cakes don't have enough crumbs on them for my liking, but this cake was not lacking in that department at all. Also the texture of the cake was blissfully velvety, probably due to the fact that it was made with cake flour. The recipe states that one should not substitute the cake flour with regular all purpose flour; I'd concur with that after eating the cake - it would not have been the same.
We ate quite a bit of the cake in one day, but Jodi did pack me with two slabs to take home with me on the train, for which I am very grateful. I'm definitely going to have to try this one out myself, soon.