How to store crumble cake I've just made a rather delicious raspberry "crumble cake". It consists of a thin layer of cake with whole raspberries, topped with crumble and baked. I get the impression crumble is more of a British thing, so for those that haven't come across it, crumble is basically a rich, buttery, sugary crumb topping that goes nicely crunchy when baked (flour, sugar and lots of butter).

After eating as much as we could today, there's still quite a bit left. I'm now wondering how I can store it so that:


It maintains the textures as well as possible (cake stays moist and crumble  stays crunchy)
I don't give anyone a bad stomach


I've always been told you should store cakes at room temperature as putting them in the fridge ruins the texture and generally isn't necessary if they're eaten within a few days. Would the same apply to my crumble cake?

Also, will storing it in a closed container cause the crumble to go soggy due to absorbing moisture from the cake? I've stored some scones overnight in a tub before and by the morning their crunchy outside had gone all chewy.

Any thought appreciated.
A lot depends on the climate and your ambient conditions. It is perfectly fine and common to keep it under a bell jar in a NW European climate other than at the peak of summer whenever that may be, but it would not last half a morning in the tropics where a sealed container with silica gel is mandatory before you put it all inside a chiller.