Finally!!! A breakfast cake I really, really enjoyed! This cake was so amazing! Make sure you follow the instructions and let the cake come to room temperature. I have no patience with letting things cool and will burn my mouth eating something. I tried this cake straight out of the oven and it was just so-so. I had another piece a few hours later and MAN OH MAN was it delicious! So, definately let this cake cool, or better yet, make it the night before, cover it, and let it sit on the counter. A yummy breakfast will be waiting for you in the morning!
Lots of Crumb Cake
Recipe from Baking Bites
2 tbsp vegetable oil
4 cups all purpose flour, divided
1/2 cup granulated (white) sugar
2 ½ tsp baking powder
½ tsp salt
1 large egg
½ cup milk
2 tsp vanilla extract
1 cup light brown sugar
1 ½ tsp cinnamon
1 cup butter, melted
Preheat oven to 325F and grease and flour a 9×13 baking pan. In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt. In a large bowl, whisk together the egg, milk, canola oil, and vanilla. Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.
In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan.
Bake at 325F for 25-30 minutes, rotating once, until a tester comes out clean.
Cool completely on a wire rack before serving in large pieces.