Brown butter warms up a generous amount of ground cinnamon for the crunchy topping in this spin on a classic crumb cake.
When I want to procrastinate a Thursday morning away, I make crumb cake, the old-school Jewish/German/New York kind with an avalanche of rocky shortbread crumbles on top. It’s a totally reasonable thing to eat when you wake up that is also a cake.
I turn the volume up by amplifying the best part about the cake: the topping. I create boulder-sized crumbs, which are really what we all want. And instead of a gentle perfume of spice, I pack the crumbs with spoonfuls of really good cinnamon that’s been warmed in
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