With Martha Bakes, discover Martha Stewarts tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

Watch a Preview

Join Martha as she shares four mouthwatering regional favorites from the northeast. A delectable cranberry tart flavored with currant jelly and cognac, mini chocolate whoopie pies filled with chocolate ganache, and the technique for getting those beloved crumbs on New York crumb cake. Plus, an easy-to-make babka with Uri Scheft from Breads Bakery that is so delicious youll be tempted to eat it morning, noon, and night.

This Week’s Recipe

New York Crumb Cake

Martha Stewart's New York Crumb Cake recipe appears in the "Northeast" episode of Martha Bakes.

Ingredients

2 tablespoons canola oil, plus more for pan
4 cups all-purpose flour, divided, plus more for pan
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons vanilla extract
1 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled, room temperature
Confectioners' sugar, for dusting

Directions

Place rack in center of oven, and heat oven to 325°. Lightly brush a rimmed quarter sheet pan or a 9-by-13-inch baking pan with canola oil and line with parchment paper. Secure parchment to pan with binder clips. Brush parchment with oil and dust with flour, tapping to remove excess. Set aside.
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. Using a rubber spatula, fold dry ingredients into egg mixture.
Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

Yield: one 9-by-13 inch cake