Cinnamon-Topped Spice Cake

45 minutes preparation, 45 minutes baking

Makes 24 servings

3 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons ground ginger
1-1/2 cups milk
1 teaspoon vanilla extract
2 cups granulated sugar
1 cup (2 sticks) butter, softened
2 large eggs

Topping
2/3 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons 3/4 stick) chilled butter, cut into small pieces

1 Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan Dust with flour; tap out excess.

2 Mix together flour, baking powder, and ginger.

3 Mix together milk and vanilla.

4 Beat together sugar and butter at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

5 At low speed, alternately beat flour mixture and milk mixture into butter mixture until blended and smooth. Spoon batter into prepared pan; smooth top.

6 Bake cake until top is just set, 30 minutes.

7 To prepare topping, mix together brown sugar, flour, cinnamon, and cloves. Using a pastry blender or 2 knives, cut butter into sugar mixture until coarse crumbs form.

8 Sprinkle topping over cake while still in oven. Bake cake until golden, 15 minutes more. Transfer pan to a wire rack to cool completely.