*Note: Before making the cake, make the crunchy topping and set aside. (recipe below)
2 cups flour
1 cup sugar
3 tsp baking powder
1 tsp salt
1/3 cup soft butter or margarine (room temp. - not melted)
1 cup milk
(This whole cake is mixed by hand, with a fork. No use of electric beaters.)
Combine dry ingredients then work in the soft butter. (You can use a pastry blender, or two knives, or, a fork to do this.) Add egg and milk and mix well with a fork. Beat batter hard for 2 minutes. Pour into greased 9" x 13" pan. Cover with crunchy topping. Bake in a 350 degree oven for 35 - 40 minutes. (Sometimes I've placed slices of drained, canned peaches on top before baking.)
2 tablespoons soft butter or margarine
1/4 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon (can use more or less - as desired)
optional - can add 1/2 cup chopped nuts or coconut or combo of both to the topping.
Mix above ingredients well. Crumble over the top of the cake batter before baking.