Rachel's Crumb Cake

Cheerio! Since I am going to be so busy the next four days, I thought I'd share a really good recipe I made yesterday for breakfast. Everyone likes Crumb Cake right? This is the good kind: almost more crumb than cake! :) It turned out really well! But I would next time add a little lemon zest to the cake, and a bit more vanilla. Anyway you look at it though, this is a great, figure-fattening breakfast cake! (Like anyone is looking for a fattening breakfast! :)
Without further ado I present:

Rachel's Crumb Cake

2 Tbs. oil
1 egg
1/2 cup milk
2 tsp. vanilla extract
1 1/2 cups all-purpose flour (I used white wheat as usual)
2 1/2 tsp. baking powder
1/2 tsp. salt

In a large mixing bowl, combine all ingredients. Pour in an ungreased 9X13 baking pan, spreading to edges with spatula. Sprinkle topping (see below) over batter. Bake at 325 degrees Fahrenheit for 30 minutes, turning pan after 15 minutes. Remove, cool, and dust with powdered sugar before eating. Cut into squares.

Recipe for the Crumb Topping :) 2 1/2 cups flour
1 cup brown sugar (I used Demerara sugar)
2 1/2 tsp. cinnamon
1 cup butter, melted

Combine all ingredients until crumbly. sprinkle over batter.


So anyhow, the recipe book said that it would serve 6. I don't know what they were thinking! It served 10 of us with good sized pieces, with left-overs! :)
Hope you enjoy this recipe, and tell me how it turned out if you used it! -Rachel