New York Crumb Cake
Source of Recipe
Martha Stewart
List of 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
Recipe
Place rack in center of oven, and preheat 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, the granulated sugar, baking powder, and salt; set aside.
In a second bowl, whisk together the 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, and bake, rotating pan after 10 minutes.
Continue baking until a cake tester comes out clean, about 10 minutes more.
Transfer pan to a wire rack to cool.
Dust with confectioners’ sugar.
Using a serrated knife or bench scraper, cut into 3-inch squares, and serve.
This cake can be stored, refrigerated, in an airtight container for up to 3 days.
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