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English Crumb Cake

  • 1 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon butter or margarine, chilled
  • 1 cup milk
  • 1 large-size egg
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon for topping

Position the rack to the center of the oven and preheat to 350 degrees F. Lightly grease a 9-inch square baking pan. In a large-sized bowl, using a fork, blend together the flour and sugar. Then using your hand, cream the butter between your thumb and index finger. Do this until the mixture resembles a fine crumb. Reserve two tablespoonful of this mixture into a cup. To the remaining mixture in the bowl, add the milk, egg and baking powder. Then using an electric mixer on high speed, or a wire whisk, beat until smooth. (the blended mixture should resemble a thin sweetened condensed milk.) Pour the mix into the prepared baking pan. Add the cinnamon to the reserved mixture in the cup and sprinkle evenly over the top. Bake for 20 to 25 minutes, or until an inserted cake tester or pointed knife is removed clean. Remove the pan from the oven and cool on a wire rack for 5 minutes before cutting into squares and serving hot, warm or cold. Baking note: The mixture may also be made into small bite size cakes. Using a 1/8 cup (2 tablespoons) drop the mixture into a lightly grease 2-inch size muffin baking pan, and sprinkle the cinnamon mixture over the top. After this cake is made, it keep very well if covered. It will be as moist on the second day as it was on the first.

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