Coffee Cake

2 tablespoons canola oil, plus more for pan
4 cup 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

Place rack in center of oven, and heat to 325 degrees F. Lightly brush a 9
x 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 cup
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 Spread batter evenly into prepared
pan, and set aside. In a medium bowl, combine remaining 2 1/2 cup 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, 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.


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