New York Crumb Cake

New York Crumb Cake

New York Crumb Cake Recipe

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Prep Time: 15 mins

Cook Time: 20 mins

Yield: 9x12in cake

New York Crumb cake has a soft layer of cake for the crumbs to rest on. The addition of cinnamon sugar amps up the already present cinnamon flavour.

Ingredients:

  • 2 tbsp canola or vegetable oil, plus more for pan
  • 4 cups plain (all-purpose) flour, plus more for pan
  • ½ cup granulated sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1 large egg
  • ½ cup milk
  • 2 tsp vanilla extract
  • 1 cup packed brown sugar
  • 1½ tsp ground cinnamon
  • 1 cup (226g) unsalted butter, melted and cooled
  • icing (confectioners’) sugar or cinnamon sugar for dusting

Directions:

  1. Preheat your oven to 160℃/325℉/Gas Mark 3. Grease and flour a 9×12 inch baking pan and set aside.
  2. In a medium bowl, sift together 1½ 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.
  3. Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2½ cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
  4. Bake in the centre of the oven, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
  5. Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar, cinnamon sugar or vanilla sugar. Using a serrated knife or bench scraper, cut into 3-inch squares.
  6. Store in an airtight container for up to 3 days.

Recipe Source:

Comments

    • says

      I’m so glad you’re in crumb cake land too! It’s the best place to be.

      And you’re right, it does look as though there’s more crumb than cake. That’s because I had dessert OCD and smoothed the crumbs therefore pushing them slightly down into the cake batter so the cake rose inbetween the crumbs of chaos. :) Thanks Kayle.
      Lisa {Sweet 2 Eat Baking}’s latest post: Meringue KissesMy Profile

    • says

      Haha, I don’t think so. It’s because the colours are off on this photo. I do most, if not all, of my baking at night and lately I’ve been behind so baked and photographed on the same day. Darn the winter months and sunsets at 4pm! :lol:

      Thanks Eric.
      Lisa {Sweet 2 Eat Baking}’s latest post: Meringue KissesMy Profile

  1. says

    Lisa this looks fab! I’ve never made crumb cake either and will definitely be trying after this! All the cinnamon in there is amazing. Your photos look great and better than my daytime photography :-) I was thinking of trying to make a homemade lightbox so I could do more photography during the week :-)
    Joy @ Baking-Joy’s latest post: Lemon curd cupcakesMy Profile

    • says

      Yes, make a crumb cake – you won’t regret it. I have the recipe worked out into grams if you want it in grams? I weighed the cups to work it out so exact grams given that I used myself. :)

      Ad so not true about your photography! *shakes head* I wouldn’t say you’d need a lightbox really. They can be pretty n’ all but if you have an external flash with a diffusor then you can carry on without.

      My photography is mainly done at night (since it gets dark at 4pm, darn winter) with an external flash and on-camera diffusor (Stofen) and a reflector. The only problems I have is shutter speed dropping too low which can be resolved by a tripod and white balance which can be resolved by a grey card. :) I do need to dig my studio lights out the loft though, would be so much easier than faffing about editing after. :?
      Lisa {Sweet 2 Eat Baking}’s latest post: Meringue KissesMy Profile

        • says

          Tell me about it! I have a thing with the Canon L lenses because they’re weather sealed (I do motorsport photography too – it’s quite dirty :lol: ) and paid £800 many years ago for the 24-70 2.8 L. Not to mention almost 3k for the 5D body alone.

          At night time though, I’m loving my 50mm 1.4 (the 1.8 version breaks easily). I just ensure that I bump my ISO high enough that the shutter doesn’t drop below 60. Anything below 60 and you need a tripod. A good rule of thumb though if your using a zoom lens without IS is to use the same shutter as the zoom when handholding to prevent camera shake blur.
          Lisa {Sweet 2 Eat Baking}’s latest post: Meringue KissesMy Profile

  2. says

    I will admit that I sometimes make muffins just for the crumb toppings. At other times, they start off as crumb-topped muffins, but by the time I’m done letting them “cool” and bringing them to the party, they are crumbless sad little muffins…me and my picking habits! That being said, I really can’t wait to give this a go.
    Ala’s latest post: Carrot Cucumber Nut Yogurt Dip (Revved-Up Tzatziki)My Profile

    • says

      I’ve got my passport now so I’m a citizen for life. :D But thanks for the welcome masterful Mayor. And a bit o’ cinnamon sugar never hurt anyone… unless you’re allergic to cinnamon that is, then I wouldn’t recommend it.

      Thanks Jess.
      Lisa {Sweet 2 Eat Baking}’s latest post: Meringue KissesMy Profile

  3. says

    The last time I had a crumb cake I was in school and it came from a Little Debbie package! I’m inspired to try a real crumb cake!! Thanks for sharing with One Creative Weekend!
    tanya’s latest post: Coca Cola ChiliMy Profile

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