Monday, March 17, 2014

New York Crumb Cake

The simplicity of a good crumb cake is amazing, but there's nothing like it!  Buttery, sweet, and crunchy topping, soft and lightly sweet cake beneath.  Heaven on a plate!


New York Crumb  Cake
~an adapted Martha Stewart recipe~ 
 2 tablespoons canola oil
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
2 ½ cups all-purpose flour
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted
Confectioners' sugar, for dusting
Place rack in center of oven, and heat oven to 325 degrees. Prepare a 9 x 13 inch baking pan with non stick baking spray and set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
Bake for 20 minutes and check for doneness with a toothpick inserted in the center of the cake.  The toothpick should come out with a few moist crumbs, and the cake should be beginning to pull away from the sides of the pan.
Cool completely on wire cooling rack. Dust with confectioners' sugar. Cut into squares.  
Serve and enjoy!   (Yield:   20 servings)

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