Preheat oven to 350 degrees and grease a 9-inch pie pan* with cooking spray or butter. Sprinkle flour on the bottom of the pan and tap out the excess. Set aside.

In a large mixing bowl, mix together the flour and sugar. Cut in the butter with small pieces until it resembles course crumbs. Set aside 1 cup of the mixture and set aside.

Mix in the salt, baking soda, and baking powder into the remaining flour mixer.

Add in the room temperature buttermilk and egg and mix together. Add in the vanilla extract.

Pour the cake mixture into the pan.

Mix together the brown sugar and cinnamon in a medium bowl with the 1 cup of flour mixture removed.

Sprinkle the crumb topping that you just mixed together onto of the cake. Bake for 45 minutes.

Allow to cool at room temperature for 2 hours.

Stores in an airtight container for one week.

*You may use homemade buttermilk or store-bought. If using homemade add 1 teaspoon to the ¾ cup.

*If you do not have a 9-inch pie pan you can use an 9x9 square baking dish.