Recipe(tried): Sarah Foster's Markets Crumb Cake (like Hough Crumb Kuchen Cake)

This Crumb Cake tastes exactly like Hough Bakery's crumb cake. I make it all the time. My 92 year old father said it tasted like Hough's also. It is from Sarah Foster's Markets.

NEW YORK CRUMB CAKE
History: New York Crumb Cake is quite a popular item at Foster's Markets in the Raleigh Durham area of North Carolina. Owner Sara Foster estimates that her shops sell three to four pounds of crumb cake every day, mostly to transplanted New Yorkers.

BATTER/BASE:
1 1/2 cups all purpose flour, plus more for pan
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 oil, plus more for pan
2 teaspoons pure vanilla extract

TOPPING:
2 1/2 cups flour
1 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1 cup (2 sticks) unsalted butter, melted and cooled
Confectioners' sugar for dusting

Place rack in center of oven, and heat oven to 325 degrees 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, granulated sugar, baking powder, and salt; set aside.

In a second bowl, whisk together 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.

To prepare the topping, 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. Sprinkle crumbs over batter.

Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more. Transfer baking pan to a wire rack to cool.

Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3 inch squares. Store in an airtight container for up to 3 days.