Late 1980s Recipe from Jane at Kalamazoo Church Bible Study

Late 1980s recipe shared by Jane from Kalamazoo Church Bible Study

I was given this recipe many years ago, probably in the late 80s from Jane when we both attended the same church in Kalamazoo, Michigan. She was part of my bible study and the best baker! Thankfully, this cake became a true meal-train favorite for our group because it is simple and kind.

Late 1980s Recipe from Jane at Kalamazoo Church Bible Study

Why make this recipe

This cake is easy to make, uses common pantry items, and tastes warm and sweet. Many who try it feel comforted by the simple spice and butter crumb. It is also a recipe many people call the recipe my husband loved — people tell me it is a keeper.

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Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
  • 1 large egg
  • 1 cup milk
  • 1 teaspoon vanilla extract

For the streusel topping:

  • 1/2 cup brown sugar, packed
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter, cut into pieces
  • 1/2 cup chopped nuts (optional)

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Directions

  1. Preheat the oven to 350°F (175°C). Grease an 8- or 9-inch square pan.
  2. In a large bowl, stir together 2 cups flour, 1 cup sugar, baking powder, and salt.
  3. Cut in 1/2 cup cold butter with a fork or pastry cutter until the mix looks like coarse crumbs.
  4. In a small bowl, beat the egg with the milk and vanilla. Stir the wet mix into the dry mix until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Make the streusel: in a small bowl, mix brown sugar, 1/3 cup flour, and cinnamon. Cut in the 3 tablespoons cold butter until crumbly. Stir in nuts if using.
  7. Sprinkle the streusel evenly over the batter.
  8. Bake for 30–40 minutes, until a toothpick in the center comes out clean. Let cool for 10 minutes before slicing.

Serving

Serve this cake warm or at room temperature. It goes well with a cup of coffee or tea. For a savory-sweet twist, try a thin spread on top similar to what you might find on a New Orleans sandwich—it adds a fun contrast.

Storage

  • Room temperature: Cover the cake and keep at room temp for up to 2 days.
  • Refrigerator: Wrap well and store for up to 5 days.
  • Freezer: Cut into pieces, wrap tight, and freeze up to 3 months. Thaw at room temp or warm gently in the oven.

Tips

  • Use cold butter for both batter and streusel for the best crumb.
  • Do not overmix the batter; a few small lumps are okay.
  • For crisp streusel, place the cake on the lower rack of the oven so the top browns well. This simple step gives the flavorful recipe result many people love.
  • If you like more spice, add 1/4 teaspoon nutmeg to the streusel.

Variations

  • Add 1 cup fresh or frozen berries to the batter for a fruit version.
  • Swap half the milk for sour cream for a richer cake.
  • Make it nut-free by leaving out the chopped nuts.
  • Try a lemon glaze over the cooled cake for a bright finish — this is a simple change that makes a grandmother-approved version of the same recipe.

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FAQs

Q: Can I make this in a round pan?
A: Yes. Use a 9-inch round pan and check baking time after 25 minutes.

Q: Can I use oil instead of butter?
A: Butter gives the best flavor, but you can use 1/2 cup oil instead if needed.

Q: How do I know when it is done?
A: A toothpick in the center should come out clean or with a few moist crumbs, not wet batter.

Q: Can I double the recipe?
A: Yes, you can double it and bake in a larger pan or two pans. Watch the bake time; it may need a bit more time.

Q: Can I use gluten-free flour?
A: Yes, use a 1:1 gluten-free flour blend and check for doneness.

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