New York Big Crumb Cake

By wmedders

Ingredients

• Ingredients
• Makes one 9-by-12 1/2-inch cake
• •2 tablespoons canola oil, plus more for pan
• •4 cups all-purpose flour, 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 pure vanilla extract
• •1 cup packed light-brown sugar
• •1 1/2 teaspoons ground cinnamon
• •1 cup (2 sticks) unsalted butter, melted and cooled
• •Confectioners' sugar, for dusting

Preparation

Step 1

•Place rack in center of oven, and heat oven to 325 degrees. 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 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.