New York Crumb Cake
Submitted by feline on May 08, 2003 at 4:03 pm

DESCRIPTION
New York Crumb Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Makes 1 nine-by-twelve-inch cake.

2 tbsp canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
1/2 cup granulated sugar
2-1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup milk
2 tsp pure vanilla extract
1 cup packed light-brown sugar
1-1/2 tsp cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar for dusting

Place rack in center of oven and heat to 325 degrees. Lightly brush 9 by 12-1/2 pan with oil, dust with flour, tap to remove excess. In a medium bowl, sift together 1-1/2 cups flour, granulated sugar, baking powder, salt; set aside. In another bowl, whisk together egg, milk, canola oil and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

Spread batter into prepared pan, set aside. In medium bowl, combine remaining 2-1/2 cup flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, toss with a rubber spatula until large crumbs form. Sprinkle over batter.

Place in oven, bake, rotating pan after 10 minutes. Continue baking until cake tested comes out clean, about 10 minutes more.

Transfer to wire rack to cool. Dust with confectioners' sugar. Using serrated knife or bench scraper, cut into 3 inch squares. Store in airtight container for up to 3 days.

(From Martha Stewart online)