This cake is also great for the cake part of Pineapple Upside Down Cake; just don’t take the 1/2 cup of crumbs out when making Pineapple Upside Down Cake.
Crumb Cake I
2 cups white sugar
3 cups all-purpose flour
1 cup shortening
3 teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13 x 9 inch cake pan or two 8 inch round cake pans.
2 Mix sugar and flour together. With two knives or a pastry blender cut the shortening into the flour and sugar until the mixture resembles coarse crumbs (as if you were making pie dough). Reserve 1/2 cup of this mixture as crumbs for top of cake.
3 To the remaining flour mixture stir in the baking powder, eggs, milk, and vanilla and mix well. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.
4 Bake at 350 degrees F (175 degrees C) for about 45 minutes (35 minutes if using two 8 inch round cake pans) or until center of cake springs back when lightly touched or a toothpick inserted in the center comes out clean.