Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour , divided (1 1/2 and 2 1/2)

  2. 1/2 cup granulated sugar

  3. 2 1/2 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 1 large egg

  6. 1/2 cup milk (can use soy milk )

  7. 2 tablespoons canola oil

  8. 2 teaspoons pure vanilla extract

  9. 1 cup light-brown sugar , firmly packed

  10. 1 1/2 teaspoons ground cinnamon

  11. 1 cup unsalted butter , melted and cooled

  12. confectioners' sugar , for dusting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F.

  2. Grease a 9-by-12 1/2-inch baking pan with non-stick cooking spray (e.g., Pam). Set aside In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt.

  3. In the same bowl, slowly mix in the egg, milk, canola oil, and vanilla until thoroughly mixed.

  4. Spread the batter evenly into the prepared pan, and set aside.

  5. In a medium bowl (can use the same bowl), combine the remaining 2 1/2 cups flour, brown sugar, and cinnamon.

  6. Pour the melted butter over the flour mixture and mix until large crumbs form (you may need to adjust the consistency with a little flour - it should not be one clump but lots of little crumbs).

  7. Sprinkle the crumbs over the batter and bake, rotating pan after 20 minutes.

  8. Continue baking until a cake tester comes out clean, about 15 minutes more.

  9. Transfer pan to a wire rack to cool.

  10. Dust with confectioners’ sugar.

  11. Using a serrated knife, cut into 3-inch squares, and serve.

  12. (Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.)


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