Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

New York Crumb Cake

16

servings

30 min

active time

50 minutes

total time

Ingredients

**BOWL 1:**

1 1/2 cup flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoons salt

**BOWL 2:**

1 large egg

1/2 cup milk

2 Tablespoons canola oil

2 teaspoons pure vanilla extract

**CRUMB TOPPING:**

( Bowl 3 )

2 1/2 cups flour

1 cup light-brown sugar, firmly packed

1 1/2 teaspoons ground cinnamon

**POUR OVER TOPPING:**

1 cup ( 2 sticks ) unsalted butter, melted and _COOLED_

**DUST WITH:**

confectioners' sugar

Directions

Place rack in center of oven, and heat to 325 degrees.

Lightly spray a 9-by-12 1/2-inch baking pan, dust with flour, and tap to remove excess. (SET ASIDE.)

Bake for 20 minutes or until the cake tests done. Turn the pan once after 10 minutes

1. In bowl 1, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; (SET ASIDE)

2. In bowl 2, whisk together the large egg, milk, canola oil, and vanilla.

3. Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepare pan. ( SET ASIDE)

4. In bowl 3 , combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour COOLED melted butter over flour mixture, toss with a rubber spatula until large crumbs form.

5. Sprinkle crumbs over batter.

6 (BAKE) Turning once after 10 minutes. Continue baking until tester comes out clean, about 10 minutes more.

6. Transfer pan to wire rack to cool.

7. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares, and serve,

Notes

Store in an airtight container for up to 3 days.

16

servings

30 min

active time

50 minutes

total time
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