How to make it

  • Preheat oven to 325°F.
  • 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.
  • In the same bowl, slowly mix in the egg, milk, canola oil, and vanilla until thoroughly mixed.
  • Spread the batter evenly into the prepared pan, and set aside.
  • In a medium bowl (can use the same bowl), combine the remaining 2 1/2 cups flour, brown sugar, and cinnamon.
  • 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).
  • Sprinkle the crumbs over the batter and bake, rotating pan after 20 minutes.
  • Continue baking until a cake tester comes out clean, about 15 minutes more.
  • Transfer pan to a wire rack to cool.
  • Dust with confectioners’ sugar.
  • Using a serrated knife, cut into 3-inch squares, and serve.
  • (Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.)

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