“A Piece of Cake”
By Pat O’Keefe
I cannot recall how I came by this recipe, but I have been
using it for years and it is a winner.
It is a crumb cake that is “heavy” on the crumbs which pleases most
people, especially the guys. The
original recipe called for using a 9x12 1/2 baking pan but I make it in a 9 or
much more elegant and professional! Use
whatever pan is best for you.
all-purpose flour (divided) plus more for dusting pan
Canola oil, plus more for greasing pan
1/2-teaspoons baking powder
pure vanilla extract
light-brown sugar, firmly packed
1/2-teaspoons ground cinnamon
(2 sticks) butter, melted and cooled
sugar for dusting
oven to 325°. Brush your baking pan
lightly with canola oil, dust with flour and tap out excess. In a medium bowl sift together (only) 1 1/2 cups flour, granulated sugar, baking powder and salt, set aside. In another bowl, whisk together the egg,
milk, canola oil and vanilla. Using a
rubber spatula, fold dry ingredients into egg mixture. Spread batter evenly into prepared pan and
set aside. (It does not look like there
is not enough batter, but it works.)
the crumb topping by mixing the remaining 2 1/2 cups flour, brown sugar and
cinnamon. Pour melted cooled butter over
flour mixture and toss with spatula or fork until large crumbs form. Sprinkle crumbs over batter and bake for
approximately 30 minutes. Transfer
baking pan to a wire rack to cool. Dust
liberally with confectioners sugar. This
cake freezes very well.
word on oven temperatures; ovens can differ as much as 75° form your
setting. The best test for doneness is
when the cake is just ever so slightly coming away from the sides and a
toothpick (cake tester) inserted into the middle comes out clean with no crumbs
or loose batter sticking to the end.
will be happy to send you my weekly recipes via email just contact me at email@example.com On the Web at www.patokeefe.net Web site now has an
extensive collection of recipes with more added weekly. Need a past recipe or have a question, I will
do my best to help, just email me. ENJOY!