INGREDIENTS:

2 tablespoons canola oil

4 cups all-purpose flour

1⁄2 cup granulated sugar

2 1⁄2teaspoons 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 teaspoons ground cinnamon

1 cup unsalted butter, melted and cooled

confectioners’ sugar, for dusting

DIRECTIONS:

Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.

In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.

In a second bowl, whisk together the egg, milk, canola oil, and vanilla.

Using a rubber spatula, fold dry ingredients into egg mixture.

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.

Top batter evenly with crumb topping.

Bake for 35 to 40 minutes or until the cake tests done, use a tooth pick in center to check.

Turn the pan once during baking.

Transfer pan to a wire rack to cool.

Dust with confectioners sugar.

Using a serrated knife or bench scraper, cut into squares, and serve

This is my basic crumb cake recipe. Variations include adding sauteed apple slices on top of batter before adding crumbs.

APPLE:

Peel, core and slice one large granny smith apple. Toss apple slices with brown sugar and t teaspoon freshly squeezed lemon juice. Melt butter in large skillet…once bubbly add apple slices and cook until tender. Let cool. Add them in a single layer to crumb cake batter, then add crumb topping, bake as above.

Drizzle with home made caramel sauce rather than the confectioners sugar.