Martha Stewart's New York Crumb Cake
2 tbsp vegetable oil
4 cups all purpose flour, divided
1/2 cup granulated (white) sugar
2 ½ tsp baking powder
½ tsp salt
1 large egg
½ cup milk (lowfat is fine)
2 tsp vanilla extract
1 cup light brown sugar
1 ½ tsp cinnamon
1 cup butter, melted
1. In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt.
2. In a large bowl, whisk together the egg, milk, canola oil, and vanilla. Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.
3. In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan.
4. Bake in preheated oven at 175 C for 25-30 minutes, rotating once, until a tester comes out clean. Cool completely on a wire rack before serving in large pieces.
2 tbsp vegetable oil
4 cups all purpose flour, divided
1/2 cup granulated (white) sugar
2 ½ tsp baking powder
½ tsp salt
1 large egg
½ cup milk (lowfat is fine)
2 tsp vanilla extract
1 cup light brown sugar
1 ½ tsp cinnamon
1 cup butter, melted
1. In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt.
2. In a large bowl, whisk together the egg, milk, canola oil, and vanilla. Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.
3. In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan.
4. Bake in preheated oven at 175 C for 25-30 minutes, rotating once, until a tester comes out clean. Cool completely on a wire rack before serving in large pieces.
No comments:
Post a Comment