Crumb Cake

CAKE:
½ lb. butter, at room temperature
1⅓  cups sugar
2 eggs, at room temperature
1 tsp vanilla
3 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk, at room temperature

CRUMB TOPPING:
½ lb. butter
1½ cups sugar
2 ½ cups flour
2 tsp.baking powder
5 tsp. cinnamon
2 tsp. vanilla

Preheat oven to 375 degrees.

CAKE: In a medium bowl, mix together flour, baking powder and salt. Set aside. In a large bowl, cream butter and sugar with a hand mixer.  Add eggs and vanilla and combine. Beat in half of the flour mixture to creamed mixture to blend well. Beat in milk, then remaining flour mixture until just combined.

Spread mixture into a greased 13” x 18” x 1” cookie sheet.

CRUMB TOPPING: Melt and cool butter.  Meanwhile mix dry ingredients; then add cooled butter and vanilla.  Stir with a fork until the mixture comes together to form small crumbs (if you clump it in your hand it should easily form crumbs).  Add additional sugar, if necessary. Break up the crumb mixture if you prefer less crumbs.  For large crumbs, clump portions of the mixture tightly in your hand  to the desired size before placing them on top of the cake batter. Cover the batter completely with crumbs.

Bake 30 minutes at 375.  When cool, sift with confectioners sugar.