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.
Original recipe makes 1 – 9×13 inch cake or 2 8 inch rounds
Ingredients
2 cups white sugar
3 cups all-purpose flour
1 cup shortening
3 teaspoons baking powder
3 eggs
1 cup milk
1 teaspoon vanilla extract
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PREP
20 mins
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COOK
50 mins
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READY IN
1 hr 10 mins
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition
Calories: 212 kcal
Carbohydrates: 29.3 g
Cholesterol: 27 mg
Fat: 9.5 g
Fiber: 0.4 g
Protein: 2.7 g
Sodium: 59 mg