4-12 depending on pan size used
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.