5.12.2011

The Thrifted Kitchen {Cinnamon Streussel Teacake}

This recipe deserves a special shout-out to my grandma because she thrifted the book this came from. It's called The Tea Cookbook and it was published in 1966, and it has loads of great recipes for making hot tea and all kinds of delicious desserts to go with them. I landed on this cinnamon streussel teacake because I had a hankering for something that makes a good dessert and breakfast (ha) and it turned out really good! It's a little dry, but I think that's because I popped it in the oven, took a shower and didn't get it out in time. :)


Cinnamon Streussel Teacake
Makes 16 servings

2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
1 teaspoon ground cinnamon
1/3 cup vegetable shortening (I used butter)
1 egg, well beaten
1/2 cup milk
Melted butter or margarine

Topping:
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
5 tablespoons sugar
3/4 teaspoon ground cinnamon

Sift the two cups flour, baking powder, salt, the 1/2 cup sugar and the one teaspoon cinnamon into a large mixing bowl. Cut in shortening until mixture resembles coarse cornmeal.

Add milk to egg and stir into dry ingredients just until mixed.

Spread in a greased 8x8x2-inch pan. Brush with melted butter or margarine.

Combine remaining ingredients until they form a crumbly mixture. Sprinkle over top of cake. Bake at 400 degrees for 25 to 30 minutes or until done.


{Image by me}

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