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
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
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.