The Best New York Crumb Cake

Ingredients

• Soy flour

  Full-fat, raw

  100g

• Wheat flour

  Whole-grain

  1 ½ cup or 180g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Baking powder

  Leavening agents, low-sodium

  2 ½ tsp or 13g

• Salt

  Table

  ½ tsp or 3g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Vanilla extract

  2 tsp or 8g

• Wheat flour

  Whole-grain

  2 ½ cup or 300g

• Brown sugar

  1 cup packed or 220g

• Cinnamon

  Spices, ground

  1 ½ tsp or 4g

• Butter

  Unsalted

  1 cup or 227g

• Powdered sugars

  1 tsp or 3g

Directions

1. Preheat oven to 325. Butter and flour a 9x13-inch baking pan or line with parchment and lightly grease with non-stick baking spray.
2. In a medium bowl sift the flour, sugar, baking powder and salt together.
3. In a separate large mixing bowl whisk the egg, milk, oil, and vanilla together until well combined.
4. Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon.
5. Scrape the batter into the greased pan and spread evenly from corner to corner - it will be a very thin layer.
6. In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.
7. Use your hand to sprinkle the crumbs evenly over the top of the batter breaking the mixture apart into big crumbs.
8. Bake 10 minutes and rotate the pan. Bake 10 - 12 minutes longer or until a toothpick comes out clean from center.
9. Cool in pan on a wire rack.
10. Dust the top generously with confectioners' sugar and use a serrated knife to cut into squares or rectangles.
11. Store tightly covered in a cool, dry place up to 4 days.
12. Recipe by: Reeni (source: https://www.cinnamonspiceandeverythingnice.com/the-best-new-york-crumb-cake/)