![]() ![]() In response to those who have tried using oil in the crumb topping: ICK! Don't do it!!! I feel that this cake comes out best baked in a 9"x9"x2" heavy aluminum cake pan. Butter makes the cake stay fresh longer and gives a better flavor. Recipe change: I also add 3T sour cream to the recipe, and use melted UNSALTED SWEET butter in the cake instead of canola oil. The pan must have a 2" side or the batter will flow out all over the bottom of your oven!*** This cake make a beautiful and thoughtful gift, and looks so pretty wrapped with clear gift wrap (available at Michael's Craft Store) and colorful ribbons curled with scissors***įabulous authentic NY Crumbcake!For those of you that are not from NY, a NY Crumbcake is usually 1/3 cake & a heavy crumb topping that is always at least 2/3 of the cake. Bake at 350* for 40 minutes.For holiday giving, beware if using the disposable pans. (My favorite pans are the Fatdaddios heavy professional Aluminum bakeware pans). Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.įabulous authentic NY Crumbcake!For those of you that are not from NY, a NY Crumbcake is usually 1/3 cake & a heavy crumb topping that is always at least 2/3 of the cake. Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. ![]() ![]() Bake for 35 to 40 minutes or until the cake tests done.Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.Spread batter evenly into prepared pan, and set aside.Using a rubber spatula, fold dry ingredients into egg mixture.In a second bowl, whisk together the egg, milk, canola oil, and vanilla.In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt set aside.Place rack in center of oven, and preheat oven to 325☏ Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. ![]()
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