Spiced crumb cake
Instructions:
-
In the 1930s this cake was often served for breakfast.
- 2 cups dark brown sugar;
- 1⁄2 cup vegetable shortening;
- 2 cups all-purpose flour;
- 1 teaspoon baking powder;
- 1⁄2 teaspoon baking soda;
- 1 teaspoon cinnamon;
- 1⁄2 teaspoon ground cloves;
- 1⁄2 teaspoon salt;
- 1 egg;
- 1 cup buttermilk;
- 1 teaspoon vanilla;
- 1⁄2 teaspoon lemon extract.
- Preheat oven to 350 F. Butter an 8-by-12-inch oblong cake pan or a 9-inch-square pan.
- In a large mixing bowl, blend the brown sugar, shortening, and flour until the mixture resembles coarse crumbs. Remove and reserve 1 cup of the crumbs. Add the baking powder, baking soda, cinnamon, cloves, and salt to the mixture in the bowl; blend. Add the egg, buttermilk, vanilla, and lemon extract. Beat at high speed for 21⁄2 minutes. Pour batter into the prepared pan and smooth the top. Sprinkle with the reserved crumb mixture. Bake 35 minutes, or until a wooden skewer inserted in the center comes out clean.
- MAKES ONE 8-BY-12-INCH CAKE