New York Crumb Cake
New York crumb cake is a popular item at Foster's Market in the Raleigh-Durham area of North Carolina. Owner, Sara Foster, estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers. From Germaine Latonis' recipe library.
-- CAKE --
- 2 tablespoons canola oil ; plus more for pan
- 4 cups all-purpose flour ; plus more for pan
- 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
-- CRUMB TOPPING --
- 1 cup brown sugar ; packed light
- 1 1/2 teaspoons Ground cinnamon
- 1 cup Unsalted butter ; melted
- Confectioners sugar
- Place rack in center of oven, and heat oven to 325. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. 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, canola 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.
- Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more. Transfer baking pan to a wire rack to cool. Dust with confectioners sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.