This simple breakfast cake is a favorite around the United States. The recipe makes two 9-inch cakes or about two dozen muffins.
Instructions
1. Heat the oven to 350 degrees.
2. Combine 1/3 c. of the flour, 1/4 c. of the butter, brown sugar, cinnamon, allspice and cloves in a small bowl. This will be the topping.
3. Stir it together well with your fingers until it resembles coarse meal. The pieces do not need to be uniform. Set aside.
4. Generously butter two 9-inch and dust the insides with some extra flour. Shake out the excess. Or butter two 12-muffin pans.
5. Beat the remaining butter in an electric mixer on medium speed for 30 seconds.
6. Add the granulated sugar and vanilla and continue to beat until light and fluffy - about 7 to 10 minutes.
7. Sift together the remaining flour and the salt, baking powder and baking soda.
8. Add the egg whites one at a time to the batter, beating well after each addition.
9. Add the flour mixture and buttermilk alternately to the batter in several additions.
10. Divide the batter between the two . The batter should fill each pan about three-fourths full.
11. Bake for 10 minutes.
12. Open the oven carefully and sprinkle each cake with an even layer of topping, sprinkling the centers the least.
13. Bake for 20 to 30 minutes, or until the cakes are set and a toothpick inserted in the center comes out clean.
14. Cool the cakes in the pans for 10 minutes, then remove and cool on a rack.
15. Loosen the sides of the cakes by running a paring knife along the pan rims before removing them.
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