Sunday Morning Breakfast Cake
|Sifted all purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Granulated sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Hot bottled milk/1/4 cup evaporated milk and 1/4 cup water||1⁄2 Cup (8 tbs), heated|
|Evaporated milk/Cream||2 Tablespoon|
|Brown sugar||2⁄3 Cup (10.67 tbs), firmly packed|
|Coarsely chopped walnuts||1 Cup (16 tbs)|
Sift flour, baking powder, and 1/4 teasp salt together three times.
Beat eggs with a hand or electric beater until very thick and lemon-colored—about 5 min.—then add sugar slowly while continuing to beat with a beater.
Stir in vanilla.
Stir in sifted dry ingredients, then quickly stir in hot milk combined with 1 tablesp of the butter.
Pour quickly into a greased or oiled pan about 12" x 8" x 1" and bake in a moderate oven of 350°F., for 25 min.
Meanwhile work together with a spoon the remaining 1/4 c butter and the cream until creamy and fluffy.
Gradually add the brown sugar, while continuing to work with a spoon until fluffy and creamy.
Stir in the walnuts and.the remaining 1/8 teasp salt.
As soon as the cake is baked spread this nut mixture on top, without removing cake from pan.
Place under broiler for several minutes until golden brown.
Serve immediately, cut in squares.