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.
Provided by Sally
Categories Desserts Cakes Sheet Cake Recipes
Time 1h10m
Yield 24
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 211.7 calories, Carbohydrate 29.3 g, Cholesterol 24.1 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 2.5 g, Sodium 58.6 mg, Sugar 17.2 g
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