CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
A well-made crumb cake will have an even crumb-to-cake ratio, and this New York-style confection doesn’t disappoint.
The cinnamon, the dusting of powdered sugar, and that fresh-baked aroma make this hard to resist for a back-to-school breakfast. I also cut it into squares to pack into lunchboxes.
The ingredients in this recipe are basically pantry staples you most likely have on-hand. This could become a weekly tradition for a Sunday brunch, or for an after-dinner dessert. It really can’t be beat when served with a cup of coffee.
Anyone you like to bake for will thoroughly enjoy a freshly baked crumb cake. And they will especially like this one if cinnamon is one of their favorite flavor profiles.
Enjoy food made fresh!
New York-Style Crumb Cake
2 tablespoons canola oil, plus more for pan 4 cups all-purpose flour, plus more for pan 2 ½ teaspoons baking powder ½teaspoon salt 1 large egg ½ cup milk 2 teaspoons pure vanilla extract 1 cup packed light-brown sugar 1 cup (2 sticks) unsalted butter, melted and cooled Powdered sugar, for dusting Preheat oven to 325° F. Lightly brush a 9-by-13-inch 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, mix dry ingredients into the wet ingredients. Fold in cooked apples.
Spread batter evenly into prepared pan and set aside. In a medium bowl, combine remaining 2½ cups flour, brown sugar, and remaining cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
Bake for 25 minutes or until a cake tester comes out clean.
Transfer baking pan to a wire rack to cool. Liberally dust with powdered sugar. Using a serrated knife or a bench scraper, cut into 3-inch squares to serve. Store in an airtight container for up to 3 days.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
