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This recipe for DOUBLE CRUMB CAKE, by , is from The Savage Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tamara Thomas


1 cups all-purpose flour
cup granulated sugar
1 tsp baking powder
tsp salt
1 large egg
cup milk, (or buttermilk for more moistness)
2 T canola oil
2 tsp vanilla extract
For the crumble topping:
2 cups all-purpose flour
1 cup light-brown sugar
1 tsp cinnamon
1 cup butter, melted and cooled (2 sticks)
powdered sugar, for dusting

Preheat oven to 350.
Spray an 8 x 8 baking dish with nonstick cooking spray. (For a thinner cake, use a 9 x13 baking dish)
In a medium bowl combine 1 cups flour, sugar, baking powder and salt. Stir until combined.
In another bowl, combine egg, milk, oil and vanilla extract. Stir until it's all combined.
Combine flour mixture with milk mixture and mix well. Spread the batter into the prepared baking dish.
For the crumble topping:
In a medium bowl, combine brown sugar, flour and cinnamon. Mix it together well.
Then pour in melted butter and stir until combined and clumps begin to form.
Sprinkle those clumps (crumbs) all over the cake batter. If you are using an 8x8 baking dish - it will be thick.
Bake for about 40-50 minutes for an 8x8 dish. Bake for about 30-40 minutes for a 9x13 baking dish.
Use a toothpick to check for doneness. Check around the 30 minute mark.
Crumb topping should be golden brown and a toothpick inserted to the middle of the cake should come out clean.
Allow cake to cool then dust with powdered sugar and serve.




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