This 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.
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New York Crumb Cake Recipe
Hi Guys! You know what?… It has taken me exactly 11549 days of my life to finally try a crumb cake!
Yes, that’s right, little ol’ me has spent 31 years and 227 days without ye wonderfulness of crumb cake.
I know, I know… it’s very sad. Please don’t hurt me. 😆
But my days of drooling over crumb cake recipes and wondering what they taste like are finally over.
Because now, I now live in crumb cake land!
And I’m happy to be here. It even has its own zip code. 😉
I don’t know why I haven’t tried out crumb cakes in the past because I love anything with a crumb, streusel or crumble coating, so I knew I’d love this cake.
And I was right too – like little pillows of soft cake for the crumbs to rest on. 🙂
I barely adapted the recipe, but I did decide to opt for cinnamon sugar instead of icing (confectioners’) sugar for the final dusting. It amped up the cinnamon already present and accounted for. 🙂
I guess I’ll be ‘crumbing’ everything up from now on. (Read: keep an eye out for more crumb cake recipes! 😉 )
New York Crumb Cake Bars
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 9x12-inch pan
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.
- 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
- Preheat your oven to 160°C/325°F/Gas Mark 3. Grease and flour a 9x12-inch baking pan and set aside.
- 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.
- 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.
- 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.
- 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 bars.
- Store in an airtight container for up to 3 days.
P.S. Sorry about the photos – night time photography sucks.