Crumb cake is always appealing. You know I won’t say “No” to it. Interested in the “Chocolate-Pistachio Crumb Cake” combo, from the November 2018 issue of Saveur, I dived in.

This is a big serious cake, baked in a buttered 9- by 13-inch pan. And speaking of butter, let’s travel through this recipe via its butter trail. See the math in the ingredients: 2¼ sticks of butter in the crumbs, 1¾ sticks of butter in the batter. That’s 4 sticks of butter, total!

The butter for the crumb needs to soften before it’s mixed with the other ingredients. Chop the pistachios in the food processor. The combined crumble needs to then refrigerate until firm.

The butter for the cake batter also needs to soften before it’s mixed with the sugar, etc. One-third of this batter is set aside to be mixed with the cocoa and espresso powders. I enjoy swirling the dark batter into the pan full of light batter.

I baked this cake for 50 minutes. The dark chocolatey crumb overkills with its inclusion of chocolate chips. Oh, the butter. It’s what makes you come back for more.

Still dizzy from my cake, next time I’ll continue with the “Blueberry Muffin Cake,” from the January/February 2019 issue of Bake From Scratch. Come back to my site next week, to see if a cake can taste like a muffin.