New York crumb cake is a treat I grew up with and love with all my heart. Like cherry cheesecake, I love, New York style things are hard to come by in Arizona. I’ve tried tons of different recipes for crumb cake and finally settled on this one. The key to the crumb cake is the topping. SO.MUCH.TOPPING. It could be compared one’s love of the top of a muffin or frosting on a cupcake. In the event the cake sits around for a while and starts to get stale, I will dip it into coffee or tea. There is never a crumb left of this cake. Which could explain my own personal muffin top!
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 1/2 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 1/2 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
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
2 teaspoon vanilla extract
1 cup light brown sugar, packed firmly
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted
1/4 cup confectioner’s sugar
Non-stick cooking spray
Instructions
Preheat the oven to 325 degrees.
Spray a 9 x 12 1/2 inch baking pan with non-stick spray.
Dust with flour and set aside.
In a medium bowl, whisk together 1 1/2 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 1/2 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.