• Preheat oven to 350F. Line a 13-inch by 9-inch baking sheet with shallow sides with foil, leaving a 2-inch overhang. Coat with non-stick cooking spray.

Cake:

• With mixer on medium-high beat butter and granulated sugar until light and fluffy, about 3 minutes.
• Add eggs and vanilla and beat until combined, occasionally scraping sides of bowl.
• Reduce mixer speed to medium and gradually beat in flour and salt until blended.
• Add milk and beat until smooth, thick and blended, about 2 minutes.
• Spread cake batter evenly in prepared baking sheet and bake 15 minutes. Cake will be only partially baked at this point. Top of cake should be slightly jiggly and wet so the crumbs will adhere when you place them on top in the next step.

Crumb Topping:

• Meanwhile, in bowl combine flour, granulated sugar, brown sugar and cinnamon. Stir in melted butter until blended.
• Using hands, shape into crumbs and arrange on top of partially baked cake batter.
• Return to oven and bake an additional 25-30 minutes or until cake is baked through and crumbs are slightly golden.
• Cool in pan 30 minutes. Using foil overhang, lift crumb cake out of pan and serve warm or cool completely on wire rack.
• Sprinkle with confectioners' sugar and cut into 16 pieces.