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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 16 servings |
||
| Calories 318 | ||
| Calories from Fat 127 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 7.7g | 38% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 145mg | 6% | |
| Potassium 102mg | 2% | |
| Total Carbohydrate 44.3g | 14% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 19.7g | ||
| Protein 4.0g | 8% | |
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New York Crumb Cake
SERVES 16 , 1 9x13 pan
Ingredients
- 2 tablespoons canola oil
- 4 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
- 1 cup light-brown sugar, firmly packed
- 1 1/2 teaspoons ground cinnamon
- 1 cup unsalted butter, melted and cooled
- confectioners' sugar, for dusting
Directions
1
Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.2
In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.3
In a second bowl, whisk together the egg, milk, canola oil, and vanilla.4
Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan, and set aside.5
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.6
Sprinkle crumbs over batter and bake, rotating pan after 10 minutes.7
Continue baking until a cake tester comes out clean, about 10 minutes more.8
Transfer pan to a wire rack to cool. Dust with confectioners’ sugar.9
Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.
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- Course > Breakfast
- Course > Desserts > Cakes
- Cuisine > North American > United States > Northeastern
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Scoutie
On Jun 6, 2009
I am not much of a baker, but Man O Man, was this ever good! I read thru ALL of the reviews and these were my adjustments based on other reviews: Increased the baking time to 30 minutes. Sprinkled a bit of flour over the batter in the pan and dusted my hands with flour as well which allows one to pat the batter easily in the pan. Doubled the cinnamon for the topping and added a pinch of salt since I used unsalted butter. Baked the cake portion for ten minutes before turning and then added the crumb topping and cooked for 20 more minutes. My friend suggested drizzling some warm caramel over the top...decadant, but so good! With or without, this was SUCH a treat! Thanks for posting Courtly.
From: linda65355
On May 8, 2009
ok i cheated but can still leave a review since i used half. i used boxed vanilla cake mix and used the crumb recipe on top . the cake was gone so fast. husband said it was the best he ever had . im going to make it the right way and put double the crumbs tonight for his b day ..cant wait to eat it !
From: s'kat
On Dec 22, 2002
When your toppings are twice the size of the cake itself, you know you've got the classic new york crumb. Very good, and very easy to make.
From: Kristin the Cake Lady
On Jan 5, 2004
This really is fabulous! I also put a layer of spples tossed with a little sugar and flour between the two layers. Really most and stays for a VERY long time. Freezed great
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