Ingredients

• 2 tablespoons canola oil, plus more for pan
• 4 cups all-purpose flour, plus more for dusting pan
• 1/2 cup granulated sugar
• 2 1/2 teaspoons 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 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, melted and cooled
• Confectioners' sugar, for dusting

Browse by ingredient

Instructions

1. Place rack in center of oven and heat to 325 degrees.
2. 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 until just combined.
3. 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.
4. Sprinkle crumbs over batter and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
5. 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 up to 3 days.