New York-Style Crumb Cake

Yesterday was National Coffee Cake day and what an awesome reason to bake!  I'd recently come across this recipe from Chloe's Vegan Desserts that looked awesome, except it was vegan.  Vegan isn't really something we do at my house as I'm horrifically allergic to soy flour and soy protein.  This recipe looked just so moist and yummy that I decided to change it from vegan to regular.

This is an incredibly moist, dense coffeecake.  Only thing I'd change if I were to make it again  would be to cut down the flour in the crumb top, add some nutmeg and nuts.  That's it.  The cake is the moistest I've ever had in a coffeecake.

New York Style Crumb Cake

Crumb Topping:
1 1/4 cup flour
1/3 cup sugar
1/3 cup brown sugar
2 tsp cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold

Cake:
1 1/4 cup flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup canola oil
1 teaspoon white vinegar
1 teaspoon vanilla

Crumb Topping:

In medium bowl, combine flour, sugar, brown sugar, cinnamon and salt and whisk to combine.  Add cold butter and cut in with a pastry cutter. Crumbs should be size of peas.

Cake:
Preheat oven to 325°F.  Lightly grease an 8 inch square pan.

In large bowl, whisk together flour, sugar, baking soda, baking powder and salt.  In a separate bowl, whisk together milk, oil, vinegar, and vanilla.  Pour wet into dry and whisk until combined.  Do not over mix.

Fill prepared pan with batter and evenly sprinkle with crumb topping.  Bake for 35 minutes.

Prep:
Make ahead up to baking step.  Cover with plastic wrap to refrigerate overnight.  Bake in the morning.