Recipe: Crumb-Topped Coffee Cake (using cocoa powder, spices, raisins, nuts - 1970's)

CRUMB-TOPPED COFFEE CAKE

"Part of the batter is reserved for the crumb topping in this quick to make morning special"

1 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup butter or margarine
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 to 2 teaspoons ground cinnamon
1 1/2 teaspoons unsweetened cocoa powder
1/2 teaspoon ground nutmeg
Dash ground cloves
1/2 cup nuts, chopped
1/2 cup raisins
1 cup buttermilk*

Heat oven to 350 degrees F. Grease (not oil) and flour 9-inch square pan.*

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and sugar. Using pastry blender, cut in butter until particles are size of small peas. Reserve 1 cup crumb mixture; set aside.

To remaining crumb mixture, add remaining ingredients except buttermilk; blend well. Make a well in dry ingredients; add buttermilk. By hand, stir just until dry ingredients are moistened. Pour batter into prepared pan; sprinkle with reserved crumbs.

Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Serve warm or cool.

*To substitute for buttermilk, use 1 tablespoon vinegar plus enough milk to make 1 cup.

VARIATION:
*For a larger cake, double the recipe; bake in greased and floured 13x9-inch pan 55 to 60 minutes.

Makes 1 (9-inch) cake, 9 to 12 servings.
Source: Recipe booklet: Simply from Scratch Volume 2, Pillsbury Classic Cookbooks, 1978