New York Crumb Cake

2 tablespoons canola oil -- Can be Sub with Veg Oil
4 cups all-purpose flour
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 light brown sugar -- firmly packed
1 1/2 teaspoon ground cinnamon
1 cup unsalted butter -- (2 sticks) melted and cooled
Confectioners' sugar -- for dusting

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

Lightly brush a 9 by 12 1/2-inch baking pan with 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 until just combined.

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 or bench scraper which works best for cutting, cut into 3-inch squares. Store in an airtight container up to 3 days. (warm leftovers in microwave if desired)