Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.

When it comes to crumb, I have a theory: if some is good, more is better.

This theory was proven when I discovered something called the Colossal Crumb Cake at New Jersey's Ocean Grove Bake Shoppe. Their version had a ratio of roughly 9 parts crumb to 1 part cake, and it was just as amazing as it sounds (theirs is the one pictured above).

Could it be possible to recreate this magic at home? Well, I certainly wanted to try. Starting with a recipe from Arthur Schwartz, a.k.a. The Food Maven, I tried to make it even better by halving the cake part and tripling the crumb part. The result? A hulking behemoth of crumb, anchored by a little sliver of cake.

Turns out, halving the cake recipe wasn't necessary—using the full recipe worked just fine, as the weight of the crumb crushed it into a sliver of buttery submission. While I can't say that it's quite the same as the Colossal Crumb, I feel comfortable bestowing the title of Behemoth Crumb on this baby. Try it if you dare.

Behemoth Crumb Cake