February 1, 2007
New York Crumb Cake

My husband and I were in the car and ending up talking about the different ways we grew up. I had mentioned a few of the better memories ...

I can remember going down to the Italian Bakery and getting a slice of the crumb cake for us. It was a HUGE cake and the slice that cut off was probably 12x12. And that was your "slice". Good stuff, craving it right now! LOL!

I used to dunk it in hot coffee after I became a little older ... I had been wishing for some and tonight I was just doing some searches and it is actually called New York Crumb Cake. Imagine that?

Here's the recipe:

New York Crumb Cake

Makes one 9-by-12 1/2-inch cake
New York Crumb Cake is quite a popular item 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.

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 tea
spoons ground cinnamon

1 cup (2 sticks) unsalted butter, melted and cooled

Confectioners’ sugarfor dusting

1. 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.

2. 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.

3. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

4. 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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