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Ingredients
Cake
1 1/2 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 Tablespoons canola or vegetable oil
2 Teaspoons vanilla extract
Topping
2 1/2 Cups all-purpose flour
1 Cup packed light-brown sugar
1 1/2 Teaspoons ground cinnamon
1 Cup unsalted butter, melted & cooled to room temperature
Confectioners' sugar, for dusting
Instructions
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.
Make the Cake
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.
Make the Topping
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.
Use your hand to sprinkle the crumbs evenly over the top of the batter breaking the mixture apart into big crumbs.
Bake 10 minutes and rotate the pan. Bake 10 - 12 minutes 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.
Store tightly covered in a cool, dry place up to 4 days.