New York Crumb Cake

• 2 tblsp canola oil, plus more for pan
• 4 c all-purpose flour, plus more for dusting pan
• 1/2 c granulated sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1/2 c milk
• 2 tsp pure vanilla extract
• 1 c light-brown sugar, firmly packed
• 1 1/2 tsp ground cinnamon
• 1 c (2 sticks) unsalted butter, melted and cooled
• Confectioners’ sugar for dusting

Directions:

Place rack in center of oven, and heat 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.

In a medium bowl, sift together 1 1/2 c 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.

Spread batter evenly into prepared pan, and set aside.

In a medium bowl, combine remaining 2 1/2 c 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, and bake, rotating pan after 10 mins.

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