New York Crumb Cake
Yields one 8 x 8 inch cake
- 2 tablespoons canola oil, plus more for pan
- 3 1/4 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
- 1/2 cup packed light-brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- Confectioners’ sugar, for dusting
Adapted from damndelicious.tumblr.com
Place rack in center of oven, and heat oven to 325 degrees. Lightly brush an 8-by-8 2-inch non-stick baking pan with melted butter. 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. (The batter was very sticky and thick for me so it took some time to spread it all out.)
In a medium bowl, combine remaining 1 1/4 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. (I was a bit worried that the crumbs weren’t brown enough but thankfully, it darkened a bit in the oven.)
Sprinkle crumbs over batter.
Transfer pan to oven, and bake, rotating pan after 15 minutes. Continue baking until a cake tester comes out clean, about 15-20 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.