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Here's the recipe I printed off in 2002!
NEW YORK CRUMB CAKE
by Sara Foster
2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, plus more for pan
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 packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar for dusting
1. Place rack in center of oven, and heat oven to 325 degrees.
Lightly brush a 9x12 1/2 inch baking pan with canola oil, dust with flour and tap to remove excess. Set aside.
In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside.
In a second bowl, whisk together egg, milk, canola oil, and vanilla.
Using a rubber spatula, fold dry ingredients into egg mixture.
2. Spread batter evenly into prepared pan, and set aside.
In a medium bowl, combine remaining 2 1/2 cups 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.
3. Transfer pan to oven, and bake, rotating pan after 10 minutes.
Continue baking until a cake tester comes out clean, about 10 minutes more.
4. Transfer baking pan to a wire rack to cool.
Dust with confectioners' sugar.
Using a serrated knife or bench scraper, cut into 3-inch squares.
Store in an airtight container for up to 3 days.
I think what my son likes best about this coffee cake is the streusel topping - it is nearly as thick as the cake part! The cake itself has a dense crumb texture - not very sweet...the sweetness is in the topping. I, personally, like a sweeter cake...but, this is what my son likes...so if I'm making a coffee cake, this is it 99% of the time!
While surfing around the Foster's Market web site, I found the recipe for a New York Crumb Cake on the web site under a recipes link (along with a multitude of other fabulous looking dishes - I'll be marking that website as a "favorite"). It was different - made for a jelly roll pan - so I'll give you the link here in case you need "more" in quantity...but I'm blogging the recipe I have, because I've made it many times and know the results.
Bon Appetit, Y'all!!!