Martha Stewarts Crumb Cake - all-purpose

Method

• Preheat oven to 325AF.
• Place rack in the center of the oven.
• Prepare a 9-by-12 1/2-inch baking pan by spraying it lightly with pan spray.
• In a small bowl, whisk together the egg, milk, oil and vanilla.
• Set aside.
• In a medium bowl, sift together 1 1/2 cups flour, sugar, baking powder and salt.
• Fold the egg mixture into the dry ingredients.
• Mix well.
• Spread the batter evenly into the prepared pan and set aside.
• In another bowl, combine the remaining 2 1/2 cups of flour, brown sugar and cinnamon.
• Pour the melted butter over the mixture and combine until large crumbs form.
• Sprinkle the crumbs over the batter.
• Bake for 35-40 minutes (rotating halfway through) or until the cakes tests done.
• Transfer to wire rack to cool.
• Dust with powdered sugar (optional).
• Cut into 3-inch squares (or whatever size).
• Store in an airtight container for up to 3 days.