New York Crumb Cake

• 2 Tbsp. vegetable oil, plus more for pan
• 4 c. all-purpose flour, divided, 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

1. Place rack in center of oven and heat to 325u0b0. Lightly brush a 9 x 12-inch baking pan with vegetable 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 power, and salt; set aside. In a second bowl, whisk together egg, milk, vegetable 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 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, cut into 3-inch squares. Store in an airtight container for up to 3 days.

vegetable oil, allpurpose flour, sugar, baking powder, salt, egg, milk, vanilla, lightbrown sugar, ground cinnamon, unsalted butter, confectioners

Taken from www.cookbooks.com/Recipe-Details.aspx?id=104017 (may not work)