New York Style Crumb Cake

How to make New York Style Crumb Cake

   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.

New York Style Crumb Cake

  CRUMB TOPPING
1¼ cups all-purpose flour
⅓ cup sugar
⅓ cup brown sugar
2 teaspoons ground cinnamon

  CAKE
1¼ cups all-purpose flour*
½ cup sugar
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

 To make the crumb topping: In a medium bowl, combine flour, sugar, brown sugar, cinna-

mon, 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 sep-

arate 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.

   *For a gluten-free cake, substitute gluten-free all-purpose flour plus ½ teaspoon xanthan gum and see page ???.

For a gluten-free Crumb Topping, substitute gluten-free all-purpose flour.
  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