Adjust oven to rack to upper-middle position and pre-heat oven to 325 degrees.
Make a sling of foil or parchment in 8x8 pan. Lay the sheets perpendicular to each other, allowing the extra to hang over the edges of the pan. Smooth the corners up the side of the pan, and spray with nonstick spray.
Make Topping<br>-Whisk melted butter, sugars, cinnamon and salt. Break up any large pieces.<br>-Slowly add flour while gently mixing together.<br>-The mixture will look like a stiff dough, set aside to cool.
Make Cake<br>-In a stand mixer with paddle attachment combine: flour, sugar, baking soda and salt.<br>-With mixer running, slowly add 1 tablespoon of butter at a time. Continue beating until mixture resembles moist crumbs, with no chunks of butter, about 1-2 minutes.<br>-Slowly add buttermilk, egg, egg yolk and vanilla. Beat on medium-high until the batter is light and fluffy, about 1 minute.
Pour batter into prepared baking pan, and spread evenly with a rubber spatula.
Break crumb topping in pea-sized pieces, and spread in an even layer over batter beginning around the edges and working towards the center.
Bake for 35 to 40 minutes, rotating pan once halfway through. Crumbs should be golden, and a toothpick should come out clean when inserted in the middle.
Let cool on wire rack for at least 30 minutes.
Remove cake from pan by lifting sling, and dust lightly with confectioners' sugar before serving.