Cupcakes and their exotic French cousins, macarons, fill Garden State bakery cases, and it’s possible to have a cannoli freshly-piped and dusted with sugar as early as five in the morning. The very special occasion dessert that I knew growing up in Paterson was sheet cake filled with strawberries and cannoli cream.
Nothing, however, beats a New Jersey favorite breakfast, a raft of doughy yellow cake topped with cinnamon streusel and powdered sugar. Store-bought crumb cake is a Friday-morning staple in every office I’ve ever known, but the real deal is made in a nearby bakery on massive aluminum trays. It’s sliced into rectangles with a pizza cutter. Warm hunks of cake are slid onto squares of bakery wax paper then boxed or bagged.
A close second can be made at home, and I’ve tweaked my recipe to resemble bakery-style Garden State crumb cake