Sticky cinnamon spirals and a buttery crumb cake. Just like the classic
crumb cakes you see in New York City bakeries.
Authentic New York Crumb Cake
3 cups all-purpose flour
1 cup sugar
2 tablespoon baking powder
1 teaspoon kosher salt
2 extra large eggs
1 cup whole milk
¼ cup canola or vegetable oil
2 teaspoon vanilla extract
Optional: 2 cups fresh blueberries, blackberries or boysenberries
Cinnamon Crumb Topping
2½ cups all-purpose flour
1 cup dark brown sugar
2 teaspoon ground cinnamon
8 ounces (1 cup) butter, melted
¼ cup powdered sugar
Brush a 9″ x 13″ x 2 ½” baking pan (or one with similar dimensions) with oil and dust
with flour, or spray with baker’s spray. Set aside.
In a medium bowl, combine all the dry ingredients. In another bowl, whisk all the wet
ingredients. Fold dry ingredients into the wet ingredients until just combined. Do not
over mix. Spread batter into prepared baking pan. At this point you can sprinkle with
fresh berries of choice, but it is optional.
In another medium bowl, combine the flour, brown sugar, and cinnamon. Mix well.
Pour the melted butter over mixture and stir gently until large crumbs form. Sprinkle
the crumbs evenly over the batter. Bake on middle shelf of 325o oven for 25-27
minutes. Test with wooden cake tester in center of cake. Sprinkle with powdered sugar
when cooled to room temperature, then cut into 12 -16 pieces. NOTE: Bake at 325o in
convection bake oven for 20 minutes or until center of cake is set.
Marguerite Henderson is the author of Small Sweet Treats. Visit her website at .margueritehenderson.com
STICKY CINNAMON WALNUT SPIRALS
½ cup dried currants
1 cup hot water
1 sheet frozen puff pastry from 17.3 ounce package, thawed
1 tablespoon butter, melted
1 teaspoon finely grated orange zest
½ cup finely chopped walnuts
½ cup packed dark brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted
1 tablespoon sugar
Place currants in a bowl and pour hot water over top to cover; steep for 15 minutes then
drain off excess water. Cool currants to room temperature.
Roll out the pastry on work surface. Brush the pastry with the melted butter. Combine
the orange zest, walnuts, brown sugar, cinnamon, and reserved currants in the bowl.
Spread the mixture evenly over the pastry. Roll up jelly-roll style, loosely.
Place seam side down and cut into 6 pieces, each about 2″ wide.
Brush the interior of a 6-cup muffin tin with the remaining tablespoon of melted butter
and sprinkle with sugar.
Place the cut slices of pastry into each muffin cup. Bake on the middle rack of a
preheated 400o oven for 22-25 minutes until golden brown and puffed. Allow to cool
for a minute or two before removing from muffin pan. Serves 6 .
NOTE: This recipe can easily be doubled by using two sheets of pastry and doubling the
filling and using a 12-cup muffin tin.
Marguerite Henderson is the author of Small Sweet Treats. Visit her website at