Seasonal Crumb Cake – Raspberry or Apricot
The base for this delectable crumb cake is a slightly sweet, buttery yeast dough (the same one I use for my cinnamon rolls). For spring, I’m spreading either raspberry or apricot jam on top of the dough and then covering it with lots of brown sugar-cinnamon streusel. Enjoy it with a cup of coffee or mug of tea for breakfast or an afternoon snack.
Each crumb cake is a 6-inch round. Please put your flavor choice in the comment box at checkout.
Contains the following allergens: Eggs, Milk, Wheat
This food is made in a home kitchen and is not inspected by the Department of State Health Services or a local health department.
2 in stock