I'm catching up with some of the recipes Club:Baked completed before I joined. The first recipe was a New York style crumb cake- perfect for a crisp fall morning to go along with a cup of coffee. The recipe was pretty easy and has the perfect crumb to cake ratio. I used low fat sour cream instead of regular, which I think may have changed the taste of the cake slightly. I expected the cake to have a slight sour taste (in a good way!) due to the sour cream, but couldn't really pick up on the taste. Next time I think I'll use the regular sour cream to see if I get a different result. The cake was still delicious. While the cookbook says the cake will stay for 3 days, mine got 4 days of use. The crumbs softened a bit by day 4, but I think they still tasted fabulous.
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