New York Style Crumb Cake

Mmmmm crumb cake. One of the most yummy sweet breakfast cakes. Wild Flours Bake Shop on Long Island makes a delicious crumb cake (that is HUGE) and my plan, recreate it!

New York Style Crumb Cake

When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Ingredients 

For the Crumb Topping:

  • 1/3 cup granulated sugar (2 2/3 ounces)
  • 1/3 cup dark brown sugar (2 2/3 ounces)
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon table salt
  • 8 tablespoons unsalted vegan butter (1 stick), melted and still warm
  • 1 3/4 cups gluten free flour (7 ounces)

For the Cake:

  • 1 1/4 cups gluten free flour (Better Batter is a great flour) (5 ounces)
  • 1/2 cup granulated sugar (3 1/2 ounces)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 6 tablespoons unsalted vegan butter (3/4 stick), cut into 6 pieces, softened but still cool
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup coconut milk
  • Confectioners’ sugar for dusting
  1. To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine.
  2. Add gluten free flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  3. To make the cake: Adjust oven rack to upper-middle position and heat oven to 325ºF. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
  4. In bowl of standing mixer fitted with paddle attachment, mix gluten free flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
  5. Add egg, yolk, vanilla, and coconut milk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
  6. Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
  7. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center.
  8. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes.
  9. Cool on wire rack at least 30 minutes.
  10. Remove cake from pan by lifting parchment overhang.
  11. Dust with confectioners’ sugar just before serving.
mmmmmm. Crumb cake.
ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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Caramel Apple & White Chocolate Peanut Butter Oat Bars

Caramel Apple & White Chocolate Peanut Butter Oat Bars. A mouthful yes. A mouthful of tasty!! (See what I did there). You’ll enjoy these. Peanut butter and apples go so well together. So does caramel and apples. White chocolate is delicious, well…with a LOT of things! With the edition of oats, these bars are sure to be a hit!

Caramel Apple & White Chocolate Peanut Butter Oat Bars

Ingredients

  • 1/2 cup applesauce
  • 1/2 cup creamy peanut butter
  • 1/4 cup vegan butter, softened (Earth Balance)
  • 2 cup gluten free rolled oats (not the quick cook ones)
  • 1 cup light brown sugar, packed
  • 1/2 cup white sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon nutmeg
  • 1/2 tablespoon ginger
  • 1 tablespoon pure vanilla extract
  • 1 cup apples, diced & peeled
  • 1 cup white chocolate chips (or regular dark/semisweet chocolate chips, peanut butter chips if you don’t like white chocolate…but I REALLY suggest using white chocolate)
  • 1/2 cup caramel sauce
  1. Preheat your oven to 350ºF. Line a 8 x 8 or 9 x 9 pan with foil and then spray foil with non-stick vegetable baking spray. Set aside.
  2. Combine applesauce, peanut butter, vegan butter in a large mixing bowl and stir to combine them.
  3. Then add oats, sugars, cinnamon,ginger and nutmeg, and vanilla extract and stir.
  4. Then fold in diced apples and white chocolate chips.
  5. Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan.
  6. Bake at 350ºF for 30 minutes.  The bars may still look underdone, but that’s ok because they will continue to set up as they cool.
  7. They will be bubbling rapidly upon removing them from the oven.  Let the bubbling stop (about 5 minutes) and then carefully drizzle the caramel sauce over the top of the bars.  Allow bars to to cool very well before slicing. (if you are in a hurry to bite into the deliciousness, pop in the freezer for 15-30 minutes)
  8. Store extras in the freezer for long term storage.

These are one of the many perfect taste combinations. The bars are like the perfect brownie: chewy edges with soft middles, and dense (not cakey, airy, or light). Plus brown sugar makes everything more caramely and chewier and gives baked goods that sink-your-teeth-into-it texture,  which is always a bonus.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.