New York Crumb Cake

Cake

1 1/2 c flour
1/2 c sugar
2 1/2 t baking powder
1/2 t salt
1 large egg
1/2 c milk
2 T vegetable oil
2 t vanilla

Preheat oven to 325° F. Butter and flour a 9 x 13″ baking pan or line with parchment and lightly grease with non-stick baking spray. In a medium bowl sift the flour, sugar, baking powder and salt together. In a separate large mixing bowl whisk the egg, milk, oil and vanilla together until well combined. Add the dry ingredients to the wet and gently fold in with a spatula or wooden spoon. Scrape the batter into the greased pan and spread evenly from corner to corner – it will be a very thin layer. Use your hand to sprinkle the topping evenly over the top of the batter breaking the mix apart into big crumbs. Bake 10 min and rotate the pan. Bake 10 – 12 min longer or until a toothpick comes out clean from center. Cool in pan on a wire rack. Dust the top generously with confectioners’ sugar and use a serrated knife to cut into squares or rectangles. Store tightly covered in a cool, dry place up to 4 days.

Topping

2 1/2 c flour
1 c packed brown sugar
1 1/2 t cinnamon
1 c unsalted butter, melted and cooled to room temp
confectioners’ sugar, for dusting

In a medium bowl whisk the flour, brown sugar and cinnamon together. Pour the melted butter over it and toss together with a spoon until well combined.

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