The New York crumb cake is a classic recipe. Each piece tastes like it came directly from a bakery. The crumbles atop a moist coffee cake make for a perfect breakfast when paired with a cup of coffee. It's also perfect as an afternoon snack or even dessert.
Preheat the oven to 325 degrees and spray a 9.x12 baking pan with nonstick spray. Dust the pan with flour and set aside.
In a medium bowl, whisk together 1 ½ cups flour, granulated sugar, baking powder, and salt. Set aside.
In a larger bowl, whisk together egg, milk, canola oil, and vanilla.
Using a spatula, slowly fold the flour mixture into the wet mix.
Spread the batter into the greased pan and set aside.
In a mixing bowl, combine remaining 2 ½ cups of flour, brown sugar, and cinnamon. Pour the melted butter into the mixing bowl and mix on medium until large crumbs form.
Sprinkle the crumbs on top of the batter in the cake pan.
Bake for 10 minutes and rotate the pan.
Continue baking for 10 more minutes or until a cake tester comes out clean.
Place cake pan onto a wire rack to cool.
When cool, dust with confectioner's sugar.
Using a serrated knife, cut cake into 3" squares.
Cake will stay fresh in an airtight container for up to three days.
New York Crumb Cake
Ingredients
2 tablespoons canola oil
4 cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
1 large egg
½ cup whole milk
2 teaspoon vanilla extract
1 cup light brown sugar, packed firmly
1 ½ teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted
¼ cup confectioner's sugar
Non-stick cooking spray
Instructions
Preheat the oven to 325 degrees.
Spray a 9 x 12 ½ inch baking pan with non-stick spray.
Dust with flour and set aside.
In a medium bowl, whisk together 1 ½ cups of flour, granulated sugar, baking powder, and salt.
Set aside.
In a larger bowl, whisk together egg, milk, canola oil, and vanilla.
Using a spatula, slowly fold the flour mixture into the wet mix.
Spread the batter into the greased pan and set aside.
In mixing bowl, combine remaining 2 ½ cups of flour, brown sugar, and cinnamon.
Pour the melted butter into the mixing bowl and mix on medium until large crumbs form.
Sprinkle the crumbs on top of the batter in the cake pan.
Bake for 10 minutes and rotate the pan.
Continue baking for 10 more minutes or until a cake tester comes out clean.
Place cake pan onto a wire rack to cool.
When cool, dust with confectioner's sugar.
Using a serrated knife, cut cake into 3" squares.
Cake will stay fresh in an airtight container for up to three days.
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