New York Crumb Cake……. and the beat goes on

** deep breath **

So here we are.

Two days into the new school year, and I’m already wishing for a vacation. I actually looked forward to going into work yesterday, just to escape all of the school preparations for the week, because I literally spent all day Sunday shopping for school supplies, doing laundry, organizing, prepping lunches, etc.

Well, except for that little noontime sojourn to Michael Stars at Town Square ;)

Hey, all the new fall merchandise is coming out, cut me a little slack, ok?

Ok.

Anyway, the mornings are quite a change from the laid back days of summer, when my days weren’t quite so regimented. But I must say, it’s a great feeling when I consider what I have accomplished before 8:00 in the morning.

Oh, and the most important thing?  Making sure that Alexander keeps to his word (and his signed contract) to be ready on time…..

And when he sees this cake on the counter waiting for him, the day is guaranteed to start off on a positive note :)

New York Crumb Cake – adapted from 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 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

Directions

Place rack in center of oven, and heat oven to 325 degrees. 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, and baking powder; 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.