New York Style Crumb Cake is what’s for breakfast. There’s nothing crummy about that.
New York Style Crumb Cake Printer-Friendly Recipe
From: Brunch Time Baker, adapted from Martha Stewart
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
4 cups all-purpose flour, plus more for pan
1 cup (2 sticks) unsalted butter, melted and cooled
½ cup granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup milk
2 teaspoons pure vanilla extract
1 cup packed light-brown sugar
1½ teaspoons ground cinnamon
2 tablespoons canola oil, plus more for pan
Directions
Heat oven to 325 degrees. Prepare 9×12 1/2 inch baking pan by lightly brushing with canola oil and dusting with flour. Tap the pan to remove excess flour and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, mix together the egg, milk, canola oil, and vanilla on medium speed for 2 minutes. Mix in 1 1/2 cups of flour, granulated sugar, baking powder, and salt. Mix for 2 minutes. Spread the batter evenly into the prepared pan.
Mix together the remaining 2 1/2 cups of flour, brown sugar, and cinnamon in a medium bowl. Pour the melted butter over the top and mix together with a spatula until large crumbs form. Sprinkle the crumbs over the batter.
Bake on the center rack in the oven for 20-25 minutes, rotating the pan halfway through. Cool on a wire cooling rack and then cut into squares. Will keep for up to 3 days in an airtight container.
Get your pan greased and floured. Set aside.
Whisk together the milk, oil, eggs, and vanilla for 2 minutes.
Add in 1 1/2 cups flour, granulated sugar, baking powder, and salt. Mix for another 2 minutes.
Pour into the prepared pan.
Add the rest of the flour, brown sugar, and cinnamon to a medium bowl. Mix together.
Pour melted butter over the top and combine until large crumbs form.
Sprinkle the crumbs over the batter.
Ready to bake!
Bake for 20 minutes, rotating halfway through. Let cool on a wire rack, cut into squares, and enjoy!
