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classic crumb cake

shosh's picture

classic crumb cake (post #63482)

in

i love to have the rcepy could not find it. i allready made it once is there sombody to help me?

MEANCHEF's picture

(post #63482, reply #1 of 5)

New York Crumb Cake #37625 recipe by MEAN CHEF

Recipe courtesy of Martha Stewart

1 9x13 pan
45 minutes 20 mins prep

2
tablespoons canola oil

4
cups all-purpose flour

1/2
cup granulated sugar

2 1/2
teaspoons baking powder

1/2
teaspoon salt

1
large egg

1/2
cup milk

2
teaspoons pure vanilla extract

1
cup light-brown sugar, firmly packed

1 1/2
teaspoons ground cinnamon

1
cup unsalted butter, melted and cooled

confectioners' sugar, for dusting



  1. Place rack in center of oven, and preheat oven to 325°.
  2. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess.
  3. Set aside.
  4. In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
  5. In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
  6. Using a rubber spatula, fold dry ingredients into egg mixture.
  7. Spread batter evenly into prepared pan, and set aside.
  8. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
  9. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
  10. Sprinkle crumbs over batter, and bake, rotating pan after 10 minutes.
  11. Continue baking until a cake tester comes out clean, about 10 minutes more.
  12. Transfer pan to a wire rack to cool.
  13. Dust with confectioners’ sugar.
  14. Using a serrated knife or bench scraper, cut into 3-inch squares, and serve.
  15. This cake can be stored, refrigerated, in an airtight container for up to 3 days.

Gretchen's picture

(post #63482, reply #3 of 5)

I think this one is Karen Barker of Magnolia Grill in Durham (is that the right name?). It is supposedly THE definitive recipe.

Gretchen

Gretchen
schnitzel's picture

(post #63482, reply #4 of 5)

See if this works...
http://www.marthastewart.com/page.jhtml?type=content&id=recipe2062&search=true&resultNo=3


~Amy W    Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  Julia Child

Gretchen's picture

(post #63482, reply #5 of 5)

Ah, you are correct as usual.  I remember seeing that particular segment and connected to the Durham reference.

Gretchen

Gretchen
sommersu's picture

(post #63482, reply #2 of 5)

This crumb cake recipe comes from a friend who is also a wonderful baker..it was passed down to her from Grandma..Mom..to her..and now me!..and may be you or others on the site!

For Cake
1 stick butter softened
1 cup sugar
2 eggs 2 cups flour
3/4 cups milk
2t bp
vanilla
dash of salt
Cream sugar and butter
add 2 eggs
vanilla
add bp to flour along w/salt
Alternate flour and milk
Pour into pan about 9x12x1/2" sides

Crumbs
1 stick butter semi soft
1 cup sugar
1 cup flour
Mix w/hands until crumbly
Sprinke all over cake
Bake at 350 for approx 30 min or until crumbs are golden
**Now after cake cools, wrap well and let sit at least 1 full day if not 2 before serving**
The cake is TDF