Recipe(tried): New York Style Crumb Cake

New York Style Crumb Cake
source: Foster's Market

Makes one 12x17-inch pan, 12-16 pieces

For the topping
2 cups firmly packed light brown sugar
5 cups all-purpose flour
1 1/2 tablespoon cinnamon
1 pound unsalted butter (4 sticks), melted

1. Combine brown sugar, flour and cinnamon in a bowl and stir to blend well. Stir in melted butter and set aside until ready to use.

For the cake
2 large eggs
1 1 /4 cups milk
1/4 cup canola oil
1 1/2 tablespoon vanilla
3 cups all-purpose flour
1 cup sugar
1 1/2 tablespoon baking powder
1/2 teaspoon salt
1/3 cup confectioner's sugar

1. Preheat oven to 325 degrees. Grease and lightly flour a 12x17x1-inch jellyroll pan; shake off any excess flour and set aside.
2. Combine eggs, milk, oil and vanilla in a bowl and stir until well blended.
3. Sift together flour, sugar, baking powder and salt in a separate bowl.
4. Add the flour mixture to the egg mixture and stir just until dry ingredients are moistened.
5. Spread the batter evenly in the bottom of the baking pan and set aside. The batter will barely cover the bottom of the pan and you will think you do not have enough; this is how it should look.
6. Sprinkle the crumb topping evenly over the top of the dough and press the topping lightly into the batter. Use all of the topping.
7. Place the crumb cake in the oven and bake about 40 minutes, until it rises and the topping bakes into the dough. Remove from the oven and cool slightly (otherwise the sugar will dissolve) in the pan. Cut into desired size servings and sprinkle with confectioner's sugar, using a shaker or sieve.