Who doesn’t love a good coffee cake? This one was declared by my husband recently to be “The best coffee cake ever!” It has everything a good one needs – a nice cake texture and a high pile of buttery crumbs on top. All this recipe needs is a good cup of hot coffee to accompany it. It is literally ready for the oven in about 10 minutes!
New York Crumb Cake
2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for dusting pan
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup milk
2 tsp pure vanilla
1 cup light brown sugar, firmly packed
1 1/2 tsp ground cinnamon
1 cup (2 sticks) butter, melted and cooled
Confectioners sugar for dusting
- Place rack in center of oven, and preheat to 325 degrees. Lightly brush a 9 x 12 1/2 ” baking pan with oil. Dust with flour and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together the 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 the remaining 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 and bake, rotating pan after 10 minutes. Continue baking until a tester comes out clean, about 10 minutes more.
- Transfer pan to wire rack to cool. Dust with confectioners sugar. Using a serrated knife or bench scraper, cut into 3-inch squares and serve. This can can be stored, refrigerated in an airtight pan for up to 3 days.
This is perfect for breakfast or brunch – for your family or for company. I’ve been making this recipe for years and when you bake it up, you’ll know why my family loves it!
Have you ever tasted a New York Crumb cake? You can’t believe how easy they are to make! I hope you’ll try this one!
With love from my country kitchen,