Cake
| 1 1/2 cups all-purpose flour | 1/2 cup granulated sugar |
| 1 1/2 tsp baking powder | 1/2 tsp salt |
| 1 large egg | 1/2 cup milk (or buttermilk for more moistness) |
| 2 Tbsp canola oil | 2 tsp vanilla extract |
Crumble Topping
| 2 1/2 cups all-purpose flour | 1 cup light brown sugar |
| 1 1/2 tsp cinnamon | 1 cup (2 sticks) butter, melted and cooled |
| Confectioner’s sugar for dusting |
Preheat oven to 350 degrees, then spray an 8×8 baking dish with nonstick cooking spray (for thinner cake, use a 9×13 dish)
In a medium bowl, combine 1 1/2 cups flour, sugar, baking powder, and salt. Stir until combined. In another bowl, combine egg, milk, oil, and vanilla extract. Stir until it’s all combined. ombine flour mixture with milk mixture and mix will. Pour the batter into the prepared baking dish.
For the crumble topping: in a medium bowl, combine brown sugar, flour, and cinnamon. Mix together, then pour in melted butter and stir until combined and clumps begin to form. Sprinkle those clumps (crumbs) all over the cake batter. If you are using an 8×8 dish, it will be thick.
Bake for about 30 minutes for an 8×8 dish or 20 minutes for a 9×13 dish. Use a toothpick to check for doneness. Crumb topping should be golden brown and a toothpick inserted to the middle of the cake should come out clen. Allow cake to cool, then dust with a bit of powdered sugar. Use serrated knife to cut into slices.
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