0 recipes from contoocook and beyond


2 tbsps. canola oil, plus more for pan
4 cups flour, plus more for pan
l/2 cup sugar
2-l/2 tsp. baking powder
l/2 tsp. salt
l large egg
l/2 cup milk
2 tsp. vanilla
l cup packed light brown sugar
l-l/2 tsp. ground cinnamon
l cup (2 sticks) butter, melted and cooled
confectioners sugar for dusting
place rack in center of oven and heat to 325. Lightly brush 9xl2-l/2″ baking pan with carnola oil, dust with flour and tap to remove excess. Set aside. In med bowl sift together l-l/2 cups flour, sugar, baking powder and salt; set aside. In a second bowl whisk together egg, milk, carnola oil and vanilla. Using a rubber spatula fold dry ingredients into egg mixture. Spread batter evenly into pan and set aside. In med boewl combine remaining 2-l/2 cups flour, brown sugar and cinnamon. Pour melted butter over flour mixture and otss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter right to edges. Transfer pan to ven and bake rotating pan after l0 mins. Continue baking until cake tester comes out clean, about l0 mins. more. Transfer baking pan to wire rack to cool. Dust with sugar. Using a serrated knife or bench scraper cut into 3″ squares. Store in an airtight container for up to 3 days. Martha Stewart TV show This cake should be cooked at least 30 mins. after 20 mins it is still like raw dough.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter