Yield: 4 servings
Measure | Ingredient |
---|---|
2 cups | Light Brown Sugar |
⅓ cup | All-Purpose Shortening |
1 teaspoon | Salt |
4 \N | Eggs |
1 pint | Milk |
7 cups | All-Purpose Flour |
2½ tablespoon | Baking Powder |
2 drops | (Or 3) Vanilla Extract |
½ cup | Granulated Sugar |
½ cup | Shortening |
1 cup | Flour |
¼ teaspoon | Salt |
1 teaspoon | Ground Cinnamon |
STREUSEL TOPPING
Cream sugar, shortening, and salt until well creamed. Add eggs, one at a time. Cream well. Scrape down and cream again for a few turns of the whip. Alternate adding flour and baking powder with milk until well mixed, then turn out into a pan. Sprinkle Streusel Topping atop and bake in 350 F oven for 20 mins or until done. Makes 4 9-inch cakes.
Streusel Topping: Mix all ingredients together until mixture has a coarse meal texture. Spread on batter, enough to cover. Leftover topping can be used the next time Bishop's Bread is made. Keep in a cool place.
As prepared at The Dearborn Inn of Dearborn, MI.
Recipe By : Country Inn Cooking - ISBN 0-8117-0406-8 From: Dan Klepach Date: 06-03-95 (14) (E)Homecooki