FYI, don't freeze the butter. That's too chilled. Just fridge-ready butter is sufficient. I've tried making crumb mixture both ways, and it's much easier to stab the pieces into crumb size with a pastry blender if the butter is cold but NOT rock-hard. I baked mine for 70 minutes, and it was the perfect amount of baking. I had to add more liquid to this recipe to make the cake part be runny enough to not worry me. (I used skim milk as my liquid, FYI, probably a half-cup, I eyeballed and added and stirred and repeated until it looked how I wanted.) I don't know if that step was necessary, but I loved the texture in the end product, so it certainly didn't hurt. The only thing I would do different is to add a pinch of salt in the streusel and 1/4 tsp of it in the cake part to liven up the flavors. Sugar without salt is a little flat, and while this cake is quite good, I do think the salt would make a significant step towards perfection; I wish I had thought to try it, but didn't realize til I tasted it that it was missing anything. This cake makes a beautiful company-worthy presentation, and is easily 5 stars in flavor (even without the salt!) Thank you for your recipe, I don't think I'm even going to share this one with DH's coworkers this time :=)
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FYI, don't freeze the butter. That's too chilled. Just fridge-ready butter is sufficient. I've...