CRUMB CAKE RECIPES FROM SCRATCH RECIPES

Name: New York Crumb Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 9x13 pan, 16 serving(s)
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

NEW YORK CRUMB CAKE RECIPE - FOOD.COM

New York Crumb Cake Recipe - Food.com image

I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 1 9x13 pan, 16 serving(s)

Number Of Ingredients 12

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

Steps:

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.
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.
Top batter evenly with crumb topping.
Bake for 35 to 40 minutes or until the cake tests done.
Turn the pan once during baking.
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. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.

Nutrition Facts : Calories 319.2, FatContent 14.1, SaturatedFatContent 7.7, CholesterolContent 43.2, SodiumContent 143.8, CarbohydrateContent 44.4, FiberContent 1, SugarContent 19.8, ProteinContent 4

NEW YORK CRUMB CAKE RECIPE | MARTHA STEWART

New York Crumb Cake Recipe | Martha Stewart image

New York Crumb Cake is quite a popular dessert at Foster's Markets 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.

Provided by Martha Stewart

Categories Cake Recipes

Yield Makes one 9-by-12 1/2-inch cake

Number Of Ingredients 12

Ingredients

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
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar, for dusting

Steps:

Place rack in center of oven, and heat oven 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.
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.

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