On Sun 31 Jul 2005 11:26:28a, wrote in rec.food.cooking:

> My husband loves crumb cakes but I never have any luck making them. The
> crumb mixture (reserved flour and sugar, etc) sink into the batter.
> What am I doing incorrectly? Thanks Liz

The batter you're using may be too thin to support the weight of the crumb
topping, or the crumb mixture may be to heavy. Could you try baking part way
through and then adding the topping?

I use a yeast dough for a crumb top coffee cake. Never have that problem.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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