Recipe Calories

May 7, 2010

New York Crumb Cake for 408 calories per serving

Filed under: Uncategorized — My Recipe Calories @ 1:17 pm
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I had to bake a quick cake for my son’s “Teacher Appreciation Day”.  I certainly do appreciate his teachers, so I wanted to bake them something tasty.  However, on a Thursday night when I don’t feel like shopping, what’s a mom to do?  Well, this crumb cake has never failed me yet.  It’s quick, easy, and oh-so-good!!!

I discovered it at a work party about 8 years ago.  My co-worker made it and I took a bite and immediately proclaimed it the world’s best crumb cake.  To give you an idea – there is 1 1/2 cups of flour in the cake itself, and 2 1/2 cups of flour in the crumbs!!  That’s my idea of a good crumb cake!  When the crumbs are doubly as thick as the cake itself – that’s a good crumb cake!

The recipe is from Sara Foster (as featured on MARTHA STEWART!!!), so you know it’s gonna be good.  I didn’t change a thing in this recipe, because I like to test my lower-calorie versions before I go serving them to people.  Since I already knew this one was a hit, I decided to go with it.  (Every time I have made this cake, someone else has proclaimed it to be the world’s best crumb cake and asked me for the recipe.) 🙂

It’s high calorie though.  If I were going to make changes, I would change the butter to light butter (a savings of 800 calories), the milk to unsweetened Almond Breeze milk (a savings of 40 calories), and instead of an egg, I would use egg beaters (a savings of 40 calories).  These changes would bring the calories down to 334 per serving.

Also, I had to use the picture from Martha Stewart’s website, because I forgot to take a picture of my finished product before it was brought to my son’s school!  But I have to tell you – whenever I make this crumb cake, there are a lot more crumbs than you see in this picture.  Best crumb cake ever.

Sara Foster’s New York Crumb Cake 408 per serving
  Calories per Total
12 servings serving Calories
4 cups all-purpose flour, divided 1 c = 400 1600
1/2 cup granulated sugar 1 c = 800 400
2 1/2 teaspoons baking powder 0 0
1/2 teaspoon salt 0 0
1 large egg 1 egg = 70 70
1/2 cup whole milk 1 c = 160 80
2 tablespoons canola oil 1 Tbs = 120 240
2 teaspoons pure vanilla extract 0 0
1 cup packed light-brown sugar 1 c = 800 800
1 1/2 teaspoons ground cinnamon 0 0
1 cup (2 sticks) unsalted butter, melted and cooled 1 Tbs = 100 1600
Confectioners’ sugar, for dusting 1 Tbs = 50 100
  Total calories = 4890
  1/12 = 407.5

1) Place rack in center of oven, and heat oven to 325 degrees. Spray a 9”x 13” pan with butter-flavored spray. Set aside.

2) In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Fold dry ingredients into egg mixture.

3) Spread batter evenly into prepared pan, and set aside.

4) In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and mix until large crumbs form. Sprinkle crumbs over batter.

5) Transfer pan to oven, and bake for 10 minutes.  Rotate pan, and bake for another 10 minutes, or until a cake tester comes out clean.

6) When the cake has cooled, dust with confectioners’ sugar.

7) Enjoy!


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