New York crumb cake is a popular item at Foster's Market in the Raleigh-Durham area of North Carolina. Owner, Sara Foster, estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers.
Place rack in center of oven, and heat 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. 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. 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. Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more. 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.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 12|
|Calories from Fat: 167 (34%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 10.1g||51 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 58.5mg||18 %|
|Sodium 624.3mg||22 %|
|Potassium 120.2mg||3 %|
|Total Carbohydrate 76.7g||23 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 75.3g|
|Protein 5g||7 %|
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Calories per serving: 489
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