Prep 30 mins
Cook 35 mins
I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!
- 29.58 ml canola oil
- 946.36 ml all-purpose flour
- 118.29 ml granulated sugar
- 12.32 ml baking powder
- 2.46 ml salt
- 1 large egg
- 118.29 ml milk
- 9.85 ml pure vanilla extract
- 236.59 ml light-brown sugar, firmly packed
- 7.39 ml ground cinnamon
- 236.59 ml unsalted butter, melted and cooled
- confectioners' sugar, for dusting
- 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.
When your toppings are twice the size of the cake itself, you know you've got the classic new york crumb. Very good, and very easy to make.
Fabulous authentic NY Crumbcake!
For those of you that are not from NY, a NY Crumbcake is usually 1/3 cake & a heavy crumb topping that is always at least 2/3 of the cake.
Recipe change: I also add 3T sour cream to the recipe, and use melted UNSALTED SWEET butter in the cake instead of canola oil. Butter makes the cake stay fresh longer and gives a better flavor.
In response to those who have tried using oil in the crumb topping: ICK! Don't do it!!!
I feel that this cake comes out best baked in a 9"x9"x2" heavy aluminum cake pan. (My favorite pans are the Fatdaddios heavy professional Aluminum bakeware pans).
Bake at 350* for 40 minutes.
For holiday giving, beware if using the disposable pans... The pan must have a 2" side or the batter will flow out all over the bottom of your oven!
*** This cake make a beautiful and thoughtful gift, and looks so pretty wrapped with clear gift wrap (available at Michael's Craft Store) and colorful ribbons curled with scissors***
This is a wonderful cake! It was easy to make even for a novice like myself. Thanks so much for the recipe!