Recipes

2-1/2 cup sifted all purpose flour
1 t. ground cinnamon
1 t. baking soda
1 t. salt
1/2 cup butter or margarine
2 cups firmly packed light brown sugar
1 large egg
1 cup buttermilk
Crumb Topping:
1/2 cup sifted flour
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine

Sift flour, cinnamon, soda and salt onto waxed paper; reserve.
Beat butter until light in large mixing bowl, then add sugar gradually, continuing to beat until light. Beat in egg.
Prepare Crumb Topping. Mix flour and sugar in medium bowl, then cut in butter with pastry blender until mixture is the texture of course crumbs.
Finish making cake batter: Add sifted dry ingredients alternately to creamed mixture with buttermilk, beginning and ending with dry ingredients.
Pour batter into well-greased 13 inch by 9 inch by 2 inch baking pan. Scatter crumbs evenly on top. Bake at 350° for 45 minutes, or until cake begins to pull from the sides of the pan and center springs back when pressed with finger. Cool in pan on wire rack 15 to 20 minutes before cutting. Cut in large squares and serve.