New York Style Crumbcake Foster's Market NC
Submitted by bettina on June 17, 2005 at 12:17 pm

DESCRIPTION
New York Style Crumbcake/Foster's Market, NC

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is a keeper, this is! It will definitely keep you going, while on your quest for the "perfect" crumbcake...the search goes on! We are still hunting for the ideal yeasted version, this will certainly suffice, in the interim...Also, please note, there are, so far!, three differently sized versions to choose from here, the "small", the "gigantic", and the "normal person's requirement", from MrsM, for this cake! Kind of like Goldilocks and the Three Bears! Hopefully, member Dvdlee will also contribute his information re baking in an 8'X 8" pan. No matter how large or small, it will be enjoyed, I know that for certain!

We also found that this cake tastes even MORE marvelous, the day after...so, not to worry, if there's a piece or two left over...it can be YOUR secret!

Topping:

2 1/2 cups flour
1 cup light brown sugar
1 cup cooled, melted butter
1 1/2 teaspoons cinnamon (toss in extra!)

Cake:

2 tbs canola oil, plus more for pan
1 1/2 cups flour
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup milk
2 tsp vanilla ( I use Creme Bouquet flavoring)
Confectioners' sugar for dusting

1. Sift together 1 1/2 cups flour, baking powder, white sugar, and salt. In a second bowl, whisk together egg, milk, oil, vanilla. Using a rubber spatula, fold dry ingredients into wet.

2. Spread batter into prepared 9x13 pan. In bowl, combine remaining 2 1/2 cups flour, brown sugar, cinnamon. Drizzle the melted butter over mixture, and toss with spatula, to combine, until large crumbs form. Sprinkle crumb mixture over cake.

3. Bake at 325F, for 10 minutes, rotate, test for doneness after another 10 minutes.

4. Cool on rack, dust with confectioner's sugar. Cut into 3-inch squares for serving. Store airtight-2 days.

1. If you were to follow the "timing sequence" given here, for preparing the crumb topping mixture, you will have a very greasy-ish mix to work with. I prepare the crumb mix, before starting the cake batter, I allow about 20 minutes, which permits the butter to be fully absorbed by the flour, by the time you're ready to top the batter, it'll be "just right".

2. I find it easiest to use a 9x13 1/4 sheet pan, paper lined(I use deli wrap paper!)which I've prepared with pan grease, both the pan, and the paper...this way I can just lift the whole thing out, when cool, makes it easier to cut.

3.Try the addition of a bit of vanilla powder, mixed into the crumb mixture. This was a hint from KIDPIZZA. The crumb mixture, as given(with maybe just a "tetch" more cinnamon!) is very good, as is.

4. This took exactly 23 minutes, in my oven, tested with a wooden skewer.

5. The cake batter is rather "thickish", a cross between a dough/batter consistency, but will spread nicely, make it as even as you can.

6. The crumb topping, while I was satisfied with the coverage, and amount(no peeking cake!), may not be enough for someone else, so you might want to "up" the amount, to your taste. I think the ratio, as given, is fine, it's a good offset.

7. This really needs to "age" a bit, just like a poundcake, the flavor/consistency develops, after it sits for a few hours, or even overnight, as we found out.

Well, it's quick, easy, and pretty darn good! Have at it!

"We've served this rich breakfast cake since we opened, for all the New York transplants and homesick Duke students. As you make this, you'll think you have too much topping and not enough crust. Don't worry: that's how the cake should look.

Makes 2 dozen 2 1/2 inch x 3inch pieces

Topping:

5 cups a/p flour
2 cups firmly packed light brown sugar
1 TBS plus 1 1/2 tsp cinnamon
1lb (4 sticks) unsalted butter, melted

Cake:

3 cups a/p flour
1 cup sugar
1 TBS plus 1 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/4 cups milk
1/4 cup canola or safflower oil
1TBS plus 2 tsp pure vanilla extract
1/3 cup confectioners' sugar, to garnish

Topping: Combine the flour, brown sugar, and cinnamon in a bowl and stir to blend well. Stir in the butter and set aside.

Cake:

1. Preheat oven to 325F.

2. Grease and lightly flour a 12 by 17 by 1-inch jelly roll pan.

3. Sift together the flour, sugar, baking powder, and salt, in a large bowl.

4. Combine the eggs, milk, oil and vanilla in a separate bowl, and whisk until well blended.

5. Add the flour mixture to the egg mixture, and stir just until the dry ingredients are moist and blended, do not overmix.

6. Spread the cake batter evenly in the bottom of the jelly roll pan. The batter will barely cover the bottom of the pan, it should look sparse.

7. Sprinkle all the crumb topping evenly over the top of the dough and press gently into the batter.

8. Bake 35-40 minutes, until the cake rises, and the topping bakes into the dough.

9. Remove from the oven and cool slightly in the pan. Trim the edges and cut into 2 1/2 x 3-inch slices. For a smaller slice, cut the piece in half down the center, or on the diagonal. Sprinkle with confectioners' sugar and serve immediately.

MrsM has nicely scaled down the "smallest" version of this.

Sara Foster's Crumb Cake 11x7 pan

11 x 7 Cake

Topping:
8 ounces AP flour
5 ounces light brown sugar
1 5/8 teaspoons cinnamon
11 tablespoons salted butter, melted

Cake:
5 ounces AP flour
2.5 ounces sugar
1 5/8 tsp. baking powder
scant 1/4 tsp. Salt
1 large egg
3 ounces milk (6 tsp. dry milk plus 3 ounces water)
3 tblsp. canola oil or melted butter
1 3/4 teaspoon pure vanilla extract
Confectioners¹ sugar, to garnish

Bake for approximately 20 minutes, testing for doneness, as noted in other text....updated 6/17/2005, per MrsM.

For an 8" x 8" pan, David uses the same batter amount as the initial version given, but the amount of topping, of course, is less.

1 1/4 cups flour
1/2 cup light brown sugar
1 teaspoon cinnamon
1/2 cup (1 stick) melted butter

Thanks again, David!