I admit it freely: I have zero self-control when it comes to crumb cake. And usually that mainly applies to the crumb part: that gorgeous, sweet, crumbly-crunchy conglomeration of butter/sugar/cinnamon goodness, the thicker the better. Up until now, the cake part was simply a vehicle to deliver the crumb part, and I have been known on more than one occasion to eat the crumb part and toss the cake part. Until now. Until I discovered the secret to delectable crumb cake fluffiness. Orange juice. Yep. And so this recipe for orange juice crumb cake was born. And as usual, it has a fun origin story. Let's make it!