Maureen's StoryMy grandma gave this recipe to my mom, who taught both my brother and me how to make it. I LOVE this cake for breakfast, and think that the crumbs are the best part of it! The cake is not too dense and I'm told that it goes well with a cup of coffe. Because I'm not a coffe drinker, I like it with a cup of peppermint tea.
all purpose flour
1In a med. bowl combine the first five ingredients. Remove 1 1/2 cups of the mixture and add the cinnamon. Reserve this for the crumb topping.
2To the remaining crumbs, add the egg, milk and vanilla. Mix until combined and pour into a prepared 8"X8" baking pan. Sprinkle the reserved crumbs evenly over the top of the batter.
3Bake @ 350* degrees for 30 minutes. Remove from oven and let cool.
4This recipe can be doubled nicely, and baked in a 9"X13" pan. Be sure to increase the amount of crumb topping that you reserve to cover the larger sized cake.
About this Recipe
Irene Muffly BABS535 - Sep 6, 2013
You say first five ingredients. Number five is the egg but then say add the egg to mixture. Is there something missing? Please advise as soon as possible as I have dry ingredients already mixed. PLEASE