Classic Crumb Cake

Back in my coffeehouse baking days, we often made a classic crumb cake to grace the bake case. It was a rich, dense cake layer topped with piles of streusel and dusted with confectioners’ sugar. I’ve kept the basic principles of that cake, but I add a little more salt to the crumb topping to help tame the sweetness. Confectioners’ sugar isn’t necessary on top but sure does look pretty.