New York-Style Crumb Cake
Source of Recipe
Martha Stewart Living
Recipe Introduction
I've been looking for a crumb cake recipe that has a very heavy buttery crumb topping (like Entenmann's) for a long time. Well, I think I've finally found it. It's similar to Entenmann's but tastes better! This makes a very short cake (about an inch tall) with about 1/2 being cake and 1/2 being crumb topping.
List of Ingredients
2 tablespoons canola oil -- plus more for pan
4 cups all-purpose flour -- plus more for dusting 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
1 cup light brown sugar -- firmly packed
1 1/2 teaspoon ground cinnamon
1 cup unsalted butter -- (2 sticks) melted and cooled
Confectioners' sugar -- for dusting Recipe
Place rack in center of oven and heat to 325 degrees.
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 until just combined.
Spread batter evenly into prepared pan (batter will be sparse), 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 (press lightly into batter) 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 up to 3 days. (warm leftovers in microwave if desired)
Notes: I cut this recipe in half and baked it in a 9 inch springform pan. I baked it for about 21 minutes and it probably could have gone 1 or 2 more minutes. I didn't grease and flour my pan. I just sprayed it with Pam. I added about 3 more T. of flour to my crumb mixture because I thought it was too wet. Later I realized that Martha usually uses the scoop and sweep method of measuring flour (I think) instead of the lightly spoon and sweep method (which is what I use). That's proabably why I had to add additional flour to the crumb mixture. I added some cinnamon to the powdered sugar I used to dust the top of the cake.
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