We weren’t snackers or dessert eaters when I was growing up, so the idea of crumb cake didn’t occur to me until I had my first job fresh out of high school working in a grocery store when I was 17. They came individually wrapped, and if I kept my eyes open, I could find a few on the day-old bakery rack for 10 cents. But it wasn’t just crumb cakes. I remember being fascinated by all the packaged baked goods, amazed that the selection was so huge. It was like being in a strange kind of food Disneyland having my very own income and anything I wanted to purchase at my fingertips.
My mother didn’t keep too many “goodies” in the house beyond what was packed in our lunches, and even then, variety was almost non-existent. And grocery stores in general were an oddity to me because she shopped at the Navy Commissary, and rarely took us with her.
So when I came across this recipe for crumb cake in an old magazine, I had to try it, remembering my long ago fascination with those oh-so-moist little cakes and the crumbly tops that make a sweet mess each time you sink your teeth into one.
There will be no hiding the fact that you’ve had your hand in the sweets!