New York Crumb Cake

Ingredients

• 2 tablespoons canola oil
• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup milk
• 2 teaspoons pure vanilla extract
• 1 cup light-brown sugar, firmly packed
• 1 1/2 teaspoons ground cinnamon
• 1 cup unsalted butter, melted and cooled
• confectioners' sugar, for dusting

Directions

1. 1

   Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.

2. 2

   In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.

3. 3

   In a second bowl, whisk together the egg, milk, canola oil, and vanilla.

4. 4

   Using a rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan, and set aside.

5. 5

   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.

6. 6

   Sprinkle crumbs over batter and bake, rotating pan after 10 minutes.

7. 7

   Continue baking until a cake tester comes out clean, about 10 minutes more.

8. 8

   Transfer pan to a wire rack to cool. Dust with confectioners’ sugar.

9. 9

   Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.