Crumb Cake (New York)

New York Crumb Cake is quite a popular item at Foster's Markets in the Raleigh-Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers.

2 Tbsp. Canola oil
4 cups all-purpose flour, unbleached
½ cup sugar
2½ tsp. baking powder
½ tsp. sea salt
1 large egg
½ cup milk
2 tsp. pure vanilla extract
1 cup light brown sugar
1½ tsp. ground cinnamon
1 cup (2 sticks) butter, melted and cooled
confectioners' sugar, for dusting

Place rack in center of oven, and heat oven to 325°F (165°C). Lightly brush a 9x12½” baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.

In a medium bowl, sift together 1½ cups flour, sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2½ cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

Transfer baking pan to a wire rack to cool. Dust with confectioner’s sugar. Using a serrated knife or bench scraper, cut into 3” squares. Store in an airtight container for up to 3 days.

Makes one 9x12½” cake.