Frank's Recipes! Spiced Crumb Sheet Cake

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Spiced Crumb Sheet Cake

Serves 24

2 cups firmly packed brown sugar
5 cups cake flour, sifted
1 cup unsalted butter
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
2 eggs, slightly beaten
2 1/4 cups buttermilk
2 teaspoons vanilla
1/2 cup chopped walnuts, Optional
1/3 cup raspberry preserves, Optional
1/3 cup apricot preserves, Optional
walnut halves, Optional

Preheat oven to 350F, generously greased 15x10x1 jelly roll pan. Stir together the brown sugar and cake flour in medium bowl until well combined; slice butter into flour mixture and work with pastry blender or fingertips until mixture resembles coarse crumbs. Remove and reserve 3/4 cup of this mixture. Into remainder, stir in the baking soda, cinnamon and cloves. Make a well in the centre, add eggs, buttermilk and vanilla. Stir just until evenly combined.

Spread batter evenly in prepared pan. Sprinkle with reserved crumbs, then with optional chopped walnuts. Bake in preheated 350F oven 25-30 minutes or until centre springs back when lightly pressed. Cool completely on wire rack. If desired, spoon raspberry preserves in thin diagonal strips about 2 inches apart across top of cooled cake and apricot preserves in the opposite direction, and/or garnish with walnut halves.

Nutrition (per serving): 231 calories Saturated fat 5 g Total Fat 9 g (33% of calories) Protein 3 g (6% of calories) Carbohydrates 35 g (61% of calories) Cholesterol 39 mg Sodium 105 mg Fiber 0 g Iron 2 mg Vitamin A 324 IU Vitamin C 0 mg Alcohol 0 g