NEW YORK CRUMB CAKE

FOR THE CAKE:
1 1/2 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 tbsp canola oil
1 large egg
1/2 cup milk
2 tsp vanilla
FOR THE TOPPING:
2 1/2 cups flour
1 cup brown sugar, packed
1 1/2 tsp cinnamon
2 sticks (1 cup) butter, melted and cooled
confectioner's sugar (for garnish)

Preheat oven to 325 degrees F. Coat 9x12 pan with Pam and dust with flour.

Sift together dry ingredients.

In bowl, whisk egg, milk, oil and vanilla. Fold in dry ingredients. Spread evenly in pan.

To prepare the topping, combine dry ingredients for the topping and add butter; stir until crumbs form. Sprinkle evenly over cake batter.

Bake 10 minutes and rotate pan. Bake additional 5-10 min or until cake tester comes out clean. Cool on wire rack in pan.

Dust with confectioners sugar. Store airtight up to 3 days.