Spiced Crumb Cake

Spiced Crumb Cake
MAKES ONE 8-BY-12-INCH CAKE

In the 1930s this cake was often served for breakfast.

2 cups dark brown sugar
1/2 cup vegetable shortening
2 cups all-purpose flour
1 teaspoon baking powder
l/2 teaspoon baking soda
1 teaspoon cinnamon
l/2 teaspoon ground cloves
l/2 teaspoon salt
1 egg
1 cup buttermilk
1 teaspoon vanilla
l/2 teaspoon lemon extract

Preheat oven to 350°F. Butter an 8-by-12-inch oblong cake pan
or a 9-inch-square pan.
In a large mixing bowl, blend the brown sugar, shortening, and
flour until the mixture resembles coarse crumbs. Remove and reserve
1 cup of the crumbs. Add the baking powder, baking soda, cinnamon,
cloves, and salt to the mixture in the bowl; blend. Add the egg,
buttermilk, vanilla, and lemon extract. Beat at high speed for 2V2
minutes. Pour batter into the prepared pan and smooth the top. Sprinkle
with the reserved crumb mixture. Bake 35 minutes, or until a
wooden skewer inserted in the center comes out clean.