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THE BEST NEW YORK CRUMB CAKE

Rich buttery cake topped with a fat layer of irresistible crumbs similar to Entenmann's crumb cake only better, if you ask me because it's homemade.
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Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 0
Author: Olivia

Ingredients

  • butter and flour for greasing the pan
  • Cake:
  • 1 + ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup milk
  • 2 tablespoons canola or vegetable oil
  • 2 teaspoons vanilla extract
  • Topping:
  • 2 + ½ cups all-purpose flour
  • 1 cup packed light-brown sugar
  • 1 + ½ teaspoons ground cinnamon
  • 1 cup 16 tablespoons unsalted butter melted and cooled to room temperature
  • confectioners' sugar for dusting

Instructions

  • Preheat oven to 325°. Butter and flour a 9x13-inch baking pan or line with parchment and lightly grease with non-stick baking spray.

Make the Cake:

  • In a medium bowl sift the flour, sugar, baking powder and salt together.
  • In a separate large mixing bowl whisk the egg, milk, oil, and vanilla together until well combined.
  • Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon.
  • Scrape the batter into the greased pan and spread evenly from corner to corner - it will be a very thin layer.

Make the Topping:

  • In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.
  • Use your hand to sprinkle the crumbs evenly over the top of the batter breaking the mixture apart into big crumbs.
  • Bake 10 minutes and rotate the pan. Bake 10 - 12 minutes longer or until a toothpick comes out clean from center.
  • Cool in pan on a wire rack.
  • Dust the top generously with confectioners' sugar and use a serrated knife to cut into squares or rectangles.
  • Store tightly covered in a cool, dry place up to 4 days.

Nutrition

Serving: 1grams