New York—Style Crumb Cake | Delicious Recipes

New York—Style Crumb Cake | Delicious Recipes.

MAKES ONE 8-INCH CAKE
This is the ultimate New York—style breakfast cake—buttery and moist with a cinnamon-sugar crumble. Every New Yorker would agree that a slice of this is essential with your morning cup of joe! Make-Ahead Tip:
Cake batter and crumb topping can be assembled in the pan, covered with plastic wrap, and refrigerated overnight. Bake fresh the next morning.
CRUMB TOPPING
  • 1¼ cups all-purpose flour
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ½ cup vegan margarine, melted
  • Powdered sugar, for serving
CAKE
  • 1¼ cups all-purpose flour*
  • ½ cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup soy, almond, or rice milk
  • ½ cup canola oil
  • 1 teaspoon white or apple-cider vinegar
  • 1 teaspoon pure vanilla extract
To make the crumb topping: In a medium bowl, combine flour, sugar, brown sugar, cinnamon, and

salt. Add melted margarine and toss with 2 forks, as if you were tossing salad, until it appears crumbly. The crumbs should be the size of small peas.

To make the cake: Preheat the oven to 325 degrees. Lightly grease an 8-inch-square pan.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
Fill the prepared pan with batter and evenly sprinkle with the crumb topping. Bake for about 40 minutes, or until a toothpick inserted in the center comes out dry, with a few crumbs clinging to it. Let cool and dust with powdered sugar.
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