New York Crumb Cake

Recipe by Courtly
READY IN: 1hr 5mins
YIELD: 1 9x13 pan




  • 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.