New York Crumb Cake With Sara Recipe

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Servings: 1

Ingredients

  • 2 Tbsp. canola oil plus more
  • 4 c. all-purpose flour plus more
  • 1/2 c. granulated sugar
  • 2 1/2 tsp baking pwdr
  • 1/2 tsp salt
  • 1 lrg egg
  • 1/2 c. lowfat milk
  • 2 tsp pure vanilla extract
  • 1 c. light-brown sugar - (firmly packed)
  • 1 1/2 tsp grnd cinnamon
  • 1 c. unsalted butter melted, cooled
  •     Confectioners' sugar for dusting

Directions

  1. Place rack in center of oven, and heat to 325 degrees. Lightly brush a 9- by 12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
  2. In a medium bowl, sift together 1 1/2 c. flour, granulated sugar, baking pwdr, and salt; set aside. In a second bowl, whisk together egg, lowfat milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg
  3. Spread batter proportionately into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 c. flour, brown sugar, and cinnamon. Pour melted butter over flour mix, and toss with a rubber spatula till large crumbs form.
  4. Sprinkle crumbs over batter, and bake, rotating pan after 10 min. Continue baking till a cake tester comes out clean, about 10 min more.
  5. Transfer baking pan to a wire rack to cold. Dust with confectioners' sugar. Using a serrated knife or possibly bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.
  6. This recipe yields one 9- by 12- by 1/2-inch cake.
  7. Yield: 1 cake

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