This Crumb Cake Will Take You Back to Christmas at Grandma’s
Katie Bandurski
Christmas morning is pretty magical. Between opening presents, spending time with family and (hopefully) enjoying some freshly fallen snow, it’s hard not to be in a good mood—especially when a delicious breakfast is on the table.
If you’re not familiar, crumb cake is a retro-style treat that, in its simplest form, combines a layer of coffee cake with a rich, buttery crumb topping. Some versions add a layer of fruit or jam, and you’d be amiss if you didn’t cover the whole cake with a generous dusting of powdered sugar.
In my family, everyone admires the amazing crumb cake my late grandmother used to make. The recipe was unfortunately lost after her passing, though, so it’s been missing at our holiday gatherings for decades.
That’s why when I was contacted about a company that makes old-school, New York-style crumb cakes, a lightbulb went off in my mind. Could this Brooklyn-based bakery live up to those high expectations? Turns out yes, it can.
Clarkson Avenue Crumb Cakes uses a family recipe for their treats. And the flavor offerings include all of the classics—like plain, raspberry and blueberry—plus some modern takes (looking at you Brooklyn Blackout!). Each cake is crafted with all-natural ingredients, then shipped straight to your door.
Right out of the box I was impressed with the cake’s packaging. Each item was impeccably wrapped to the point where not a crumb was out of place. And after cutting a slice? Oh, my. The crumb to cake ratio was about equal—perfect for anyone who can’t get enough of rich, streusel topping—while the cake itself was nice and moist.
As an added bonus, Clarkson Avenue Crumb ships nationwide—which is perfect for those unable to gather with their loved ones in person this year. I mean, who wouldn’t want to be gifted a “Cake of the Month” subscription?
The Bottom Line
This Christmas, I’m looking forward to making crumb cake a family tradition again. 2020’s thrown us quite a few curveballs, so what’s wrong with bringing back some nostalgia? Not to mention, it’s a great way to remember my late grandmother’s legacy at a time when she’s missed the most. Now, if only I could find her recipe for butterhorns…
Up Next: Our Best Streusel-Topped Desserts
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Fans of cheesecake will love these bite-size desserts. Crunchy and smooth, they're perfect for the holidays—or any other time for that matter! —Judi Oudekerk, Buffalo, Minnesota
A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. —Sally Holbrook, Pasadena, California
This recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan
This is a great crisp that goes well with any meal, but you can also serve it as a breakfast treat or snack. When it's warm, it can't be beat! —Peter Halferty, Corpus Christi, Texas
Brimming with fresh cherries and topped with a crunchy streusel, this tempting tart is a great way to end dinner on a sweet note. It's elegant, tastes delicious, and is so easy to make. —Marion Lee, Mount Hope, Ontario
In the summer, we can get beautiful, plump blueberries, which I use in this easy-to-make coffee cake. I like to freeze extra blueberries so I have them available anytime I want this treat. —Anne Krueger, Richmond, British Columbia
Fresh cranberries bring tongue-tingling tartness and festive Christmas color to classic apple pie. With orange peel, spices and a crumb topping, this is a warm and wintry favorite. —Jerri Gradert, Lincoln, Nebraska
Here’s a luscious make-and-take recipe for those holiday brunches you’re invited to. It couldn’t be simpler or quicker to prepare, and you can vary the preserves to any flavor you have on hand. —Holly Bauer, West Bend, Wisconsin
Because my husband loves pumpkin pie, I've looked high and low for that "perfect" recipe. But as soon as he tasted this tart, he told me to stop searching, declaring this the best he's ever tried! —Brenda Ryan, Marshall, Missouri
I adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. When I make my downsized version, there are never any leftovers either! —Marliss Lee, Independence, Missouri
These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. —Mary Ann Lee, Clifton Park, New York
I use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. —Lori Daniels, Beverly, West Virginia
This crisp is packed with a combination of healthy pears and apples, and just the right amount of tasty walnuts in the topping. You'll love it! —Amanda Pettit, Logan, Ohio
A friend gave me this apple pear coffee cake recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It's one of my most-requested recipes, probably because it's a bit different. —Joanne Hoschette, Paxton, Massachusetts
Want to dress up ordinary pumpkin pie for the holidays? Give it a buttery, sugary streusel topping of gingersnaps and pecans. —Karen Moore, Jacksonville, Florida
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
If you like apple pie, you will also enjoy this cheesecake. Bits of apple are scattered throughout the filling and a cinnamon-brown sugar streusel is a delightful topping to this impressive dessert. —Marian Platt, Sequim, Washington
The streusel topping that comes with this recipe for apple cream cheese bars is absolutely irresistible. If you can’t resist a “taste test” before a party, just arrange each apple bar on a serving platter and no one will know a piece is missing from the pan! —Katherine White, Henderson, Nevada
One of my favorite bakeries makes this scrumptious tart that uses fall and summer fruit, so I created my own version. I like to serve it warm with whipped cream or ice cream and with a cup of coffee on a cool autumn night. —Sarah Knoblock, Hyde Park, Indiana
We appreciate a cool, creamy dessert like this in summer. It stays fresh in the freezer for one week. Top with the fudgy sauce before serving. —Mrs. Earl Brewer, Jackson, Mississippi
My mom taught me about Italian prune plums and pie. I sprinkle the crust with ground hazelnuts for luscious flavor and to keep it from getting soggy. —Trisha Kruse, Eagle, Idaho
I made these delicious bars for a friend's birthday once and now he requests them every year! They have a tasty tartness with a cinnamony kick. Be sure to chop the apples into small cubes—if the apple pieces are too big, the bars will fall apart. —Danielle Millwer, Tonawanda, New York
This is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
Banana bread rises to a whole new level when you add maple syrup, sour cream, pecans and a cinnamon-spiced streusel. It’s a comforting, home-style treat for breakfast or any time of day. —David Dahlman, Chatsworth, California
I developed this recipe through the years to get it exactly where we want it. I've entered several pie contests with it and placed first each time—one bite and you'll know why this pie's a winner! —Laurel Dalzell, Manteca, California
With an oh-so-chocolaty crust, a crispy, crunchy topping and soft cream cheese filling, these delectable bars are over-the-top indulgent. —Janet Coops, Duarte, California
I make this delicious, fruity pie with small Maine berries, but any variety can be used. Instead of the thyme and lemon peel, I prefer to use fresh lemon-thyme. The shortbread topping adds crunch and sweetness. —Jessie Grearson, Falmouth, Maine
Inspired by favorite French desserts, this ruby-red galette is a rustic yet elegant tart everyone will love. The edges of the pastry are folded over the cherry filling before baking. —Lisa Speer, Palm Beach, Florida
Even folks who claim not to like cranberries rave about this dish. I cherish the recipe from my mother, who inspired my love of cooking. —Debbie Daly, Florence, Kentucky
Don't be intimidated by the recipe directions for this coffee cake—it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert. —Shirley Boyken, Mesa, Arizona
A sweet streusel topping pairs well with citrusy slices of this tart. It's a spectacular spin on basic lemon bars and appears on my menus for both family and company. —Lisa Varner, El Paso, Texas
Many people don't think of using a slow cooker to make dessert, but I like having this hot, scrumptious apple treat waiting to be served when we finish up our dinner. I start it in the morning and don't think about it all day. —Jacki Every, Rotterdam, New York
One year, I won a giveaway and received three kinds of pears. After sharing a few with family, I used the rest to prepare a pie for our dessert at Easter that year. Put this together with some vanilla ice cream and it's the perfect pairing! —Jenn Tidwell, Fair Oaks, California
Flecks of orange zest add a pleasant texture and zip to this classic sweet potato pie. Cook and mash the potatoes a day ahead to save time on pie-making day. —Lindsey Cook, Dallas, Texas
People are delighted to find the ruby cranberry sauce swirled inside this tempting coffee cake. With the crumble topping, moist cake and tangy filling, it won't last long! —Jeani Robinson, Weirton, West Virginia
While visiting a Wisconsin orchard, I tried a tempting apple crisp pie. At home, I put together this apple pizza. As it bakes, the enticing aroma fills my kitchen, and friends and family linger waiting for a sample. —Nancy Preussner, Delhi, Iowa
My family loves this creamy make-ahead dessert. Unlike traditional cheesecake, I sprinkle a streusel topping over the filling. It needs to be refrigerated overnight and is well worth the wait. —Misty Wellman, Scottsdale, Arizona
A friend gave me this apple pear coffee cake recipe to make for a breakfast I was hosting. The pan was empty before the breakfast was over! It's one of my most-requested recipes, probably because it's a bit different. —Joanne Hoschette, Paxton, Massachusetts
I love cheesecake & apple pie so I thought this would be a great combination! It has everything that makes an apple pie delicious - apples, cinnamon, and a nice crumble topping plus the creamy-ness of a cheesecake!
