In New York, a cup of “regular” coffee (with cream only) requires a piece of this classic crumb cake as an accompaniment. Topped with a thick layer of fragrant cinnamon buttery crumble, this recipe is as comforting a food memory as I can recall.
- 1 teaspoon canola oil
- 1 tablespoon all-purpose flour
- 3 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 2 extra large eggs
- 1 cup whole milk
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
Cinnamon crumb topping
- 2-1⁄2 cups all-purpose flour
- 1 cup firmly packed dark brown sugar
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, melted
- Powdered sugar
1 Brush a 9- x 13- x 2-inch baking pan with 1 teaspoon oil and dust with 1 teaspoon flour; set aside.
2 In a medium bowl, combine all of the dry ingredients for the crumb cake. In another bowl, whisk all of the wet ingredients. Fold dry ingredients into wet ingredients until just combined. Do not overmix. Spread batter into the prepared baking pan.
3 In another medium bowl, combine the flour, brown sugar, and cinnamon for the topping; mix well. Pour the melted butter over the mixture and stir gently until large crumbs form. Sprinkle the crumbs evenly over the batter. Bake on the middle rack of a 350-degree-F oven for 25 to 27 minutes. Test with a wooden cake tester in center of cake. Sprinkle with powdered sugar when cooled to room temperature, then cut into 12 pieces and serve.
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Excerpted from Small Sweet Treats, Copyright © 2011 by Marguerite Marceau Henderson. Photography Copyright © 2011 by Zac Williams. Excerpted by permission of Gibbs Smith. All rights reserved.