I have been searching for a velvety cake like this as a base for a crumb cake. Would this be sturdy enough for a lucious but heavy crumb topping? If it doesn’t work, would it sink to the bottom and be too gooey? Your best guess is fine, I’m just tired of wasting ingredients trying to figure it out. ( if you ever had the regional Hershey PA Fox grocery store crumb cake, that’s what I’m looking for). I’ve tried your recipe for crumb cake and it’s good but not the right texture for my ultimate memory of crumb cake. Thanks

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