New York Crumb Cake

I'm not sure why this is called New York Crumb Cake. But once you taste it, you won't care what it's called. You will just call it amazingly delicious. Soft cakey layer topped with so much crumble - you definitely need a big cup of coffee or a tall glass of milk with this one. This would be a great addition to an Easter brunch, or for breakfast before church. 

Start out by making the cake layer which is pretty straightforward. It will seem like you don't have enough batter but just keep spreading it out in the pan. You can see I barely got mine to the corners!

Next comes the crumb layer. Mix all the ingredients in a small bowl, and combine with a pastry blender or just your fingers. I find it easier to use clean hands (ahem, clean is important) because you can get a sense when you've got the right texture. You want the butter to be incorporated but you want some larger chunks, too. 

Now sprinkle this over the batter. Compared to the batter, it will seem like you have WAY TOO MUCH crumb topping. That's ok. Just keep sprinkling it on top! You will love the results even though it will seem like you're drowning the cake in the crumb topping!

Bake the cake, then sprinkle with powdered sugar. I let this cool completely before serving, cause I prefer a crispier top, but you can serve it warm as well.

Enjoy!

New York Crumb Cake

Cake:
1 1/2 cups flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup whole milk or half and half
2 Tbsp. avocado or vegetable oil
2 tsp. vanilla

Crumb topping:
2 1/2 cups flour
Powdered sugar, for sprinkling after baking
1 cup brown sugar
1 1/2 tsp. cinnamon
1 cup butter, melted and cooled

For the cake, combine the flour, sugar, baking powder and salt in a large bowl. Stir to mix the ingredients; set aside. In another bowl or large measuring cup, combine the egg, milk, oil and vanilla. Whisk well, then add to the dry ingredients. Stir with a wooden spoon or spatula until the batter comes together and there are no flour streaks. 

Spread the batter into a greased 9x13 pan.

For the crumb topping, combine the flour, brown sugar, and cinnamon in a large bowl. Add the melted butter and combine with a pastry blender or your fingers until the butter is incorporated and you have soft, heavy crumbs. Sprinkle over the batter.

Bake at 325 for 22-30 minutes. Mine took almost 30 - you want the crumb topping to begin to feel dry to the touch. Let cool then sprinkle with powdered sugar before serving. Makes at least 16 servings.