Crumb cakes have a lowly moniker, but don't be misled. They may not strut like chiffon or conceal their identity behind a tempting veil of icing, but they are brimming with culinary class—and versatility. Unlike other cakes, they can be served for breakfast, brunch, lunch, at bridge parties, for an after-dinner dessert, or as a late-night snack. Their earthy, crumbly topping and homey taste and smell are irresistible. A crumb cake coming warm and sweet out of the oven—it doesn't get any better.

And it doesn't get any easier than using our recipes. That's because you only need to make one mixture of ingredients, which you then divide into two portions. While half the mixture becomes the basis for the crumb-cake batter, the other half is set aside and used as the topping.

Traditional crumb cakes call for a stick or more of butter, plus whole milk. We drastically reduced the amount of butter or margarine in ours and used 1% low-fat milk, low-fat cream cheese, buttermilk, and ricotta cheese. Then we let the crumbs fall where they might, adding enlivening ingredients ranging from apples and cinnamon to apricots and coffee.

Crumbs of Truth

• If you live at a high altitude (above 3,500 feet), decrease the amount of baking powder and baking soda by half and increase the oven temperature to 375°.

• Use regular stick margarine or butter. Reduced-fat products will make the finished product dry and tough.

• Use a pastry blender or 2 table knives to cut the margarine or butter into the flour-sugar mixture. If you use your fingers, the heat from your hands can warm the margarine or butter and interfere with crumb formation.

• To test for doneness, gently press the top of the cake with your fingers; if it springs back fully when touched lightly in the center, the cake is ready to remove from the oven.