THE BEST NEW YORK CRUMB CAKE
Recipe type: Dessert
Cuisine: American
Author: Reeni
Prep time: 20 mins
Cook time: 22 mins
Total time: 42 mins
Serves: 1 (9x13) cake
Rich buttery cake topped with a fat layer of irresistible crumbs similar to Entenmann's crumb cake only better, if you ask me because it's homemade.
Ingredients
butter and flour, for greasing the pan
Cake:
Topping:
Instructions
Notes
Recipe from Martha Stewart
Recipe type: Dessert
Cuisine: American
Author: Reeni
Prep time: 20 mins
Cook time: 22 mins
Total time: 42 mins
Serves: 1 (9x13) cake
Rich buttery cake topped with a fat layer of irresistible crumbs similar to Entenmann's crumb cake only better, if you ask me because it's homemade.
Ingredients
butter and flour, for greasing the pan
Cake:
- 1 + ½ cups all-purpose flour
- ½ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- 2 tablespoons canola or vegetable oil
- 2 teaspoons vanilla extract
Topping:
- 2 + ½ cups all-purpose flour
- 1 cup packed light-brown sugar
- 1 + ½ teaspoons ground cinnamon
- 1 cup (16 tablespoons) unsalted butter, melted and cooled to room temperature
- confectioners' sugar, for dusting
Instructions
- Preheat oven to 325°. Butter and flour a 9x13-inch baking pan or line with parchment and lightly grease with non-stick baking spray.
- Make the Cake:
- In a medium bowl sift the flour, sugar, baking powder and salt together.
- In a separate large mixing bowl whisk the egg, milk, oil, and vanilla together until well combined.
- Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon.
- Scrape the batter into the greased pan and spread evenly from corner to corner - it will be a very thin layer.
- Make the Topping:
- In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.
- Use your hand to sprinkle the crumbs evenly over the top of the batter breaking the mixture apart into big crumbs.
- Bake 10 minutes and rotate the pan. Bake 10 - 12 minutes longer or until a toothpick comes out clean from center.
- Cool in pan on a wire rack.
- Dust the top generously with confectioners' sugar and use a serrated knife to cut into squares or rectangles.
- Store tightly covered in a cool, dry place up to 4 days.
Notes
Recipe from Martha Stewart