Crumb Cake

It’s been really hard to find a decent crumb cake. I’ve had the different crumb cakes at Starbucks and they weren’t that great, probably because it was non-fat and all. The last time I remember having a really good crumb cake was during high school at the cafeteria, which is quite sad.

So I thought I’d make my own crumb cake for the very first time today and it was a success. The bread part was VERY buttery and moist and the crumbs weren’t all that sweet. Too bad none of it is non-fat.

New York Crumb Cake (adapted from Martha Stewart):

Yields one 8 x 8 inch cake

2 tablespoons canola oil, plus more for pan
3 ¼ 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

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.