This is a moist, not-too-sweet cake with a butter crumb topping. My mother in law gave me the recipe when I became a bride 44 years ago.
Original recipe makes 1 – 11×7 inch pan
Ingredients
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 cup butter, softened
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1 pinch salt
1 egg, lightly beaten
1 cup buttermilk
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PREP
12 mins
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COOK
25 mins
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READY IN
37 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11×7 inch pan.
- In a large bowl, mix flour and sugar together. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture as crumbs for top of cake.
- To the remaining flour mixture stir in the cinnamon, cloves, baking soda and salt. Blend in egg and buttermilk. Pour batter into prepared pan. Sprinkle reserved crumb mixture over top.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition
Calories: 306 kcal
Carbohydrates: 44.7 g
Cholesterol: 58 mg
Fat: 12.7 g
Fiber: 0.8 g
Protein: 4.4 g
Sodium: 329 mg