Angel Velvet Crumb Cake
This recipe reminds me of the one my grandmother used to make with coconut crumb topping, although she didn’t use walnuts in her recipe. You can omit the walnuts if preferred, but they add a great taste and texture, pairing wonderfully with a cup of coffee.
Ingredients
Cake
- 2¾ cups Bisquick
- 1¼ cups sugar
- 5 tbsp shortening
- 2 eggs
- 1 cups milk
- 2 tsp vanilla
Crumb Topping
- 3 tbsp butter (melted)
- ⅓ cup brown sugar
- 2 tbsp heavy cream
- ½ cup coconut
- ¼ cup chopped walnut
Instructions
- Preheat the oven to low broil. Line a baking sheet with parchment paper. Mix three tablespoons of melted butter, one-third cup of packed brown sugar, two tablespoons of heavy cream, one-half cup of coconut, and one-quarter cup of chopped walnuts. Spread out on the parchment-lined baking sheet and place under the broiler, until browned, being careful not to burn. Set aside and prepare the batter for the cake.
- Turn the oven temperature to three hundred and fifty degrees. Grease a cake pan and line with parchment paper.
- Sift two and three-quarter cups of Bisquick and one and one-quarter cups of sugar together in a mixing bowl. Using an electric hand mixer, beat in five tablespoons of shortening, two eggs, three quarter cups of milk, and two teaspoons of vanilla. Mix until well blended. Add the remaining one-half cup of milk and continue mixing for approximately two minutes.
- Pour the cake batter into the prepared baking pan and bake for twenty to twenty-five minutes or until done. Sprinkle the crumb topping evenly over the warm cake and let cool before serving. Enjoy!
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