Preheat oven to 350 degrees F. Spray the bottom and all sides of a round or square cake pan or cupcake pan with non-stick spray. Dust the sides with granulated sugar.
Prepared Spiced Crumb Cake Topping; set aside until ready to use.
In a large mixing bowl of your electric mixer, at a medium speed, cream the butter. Add sugar, a little at a time, and beat together until well mixed and creamy. Add cake flour, baking powder, cinnamon, and milk, beating until smooth.Beat in vanilla extract.
In a separate dry bowl, beat the egg whites until soft peaks form (not stiff) and cling to the sides of the bowl. Fold into the butter/flour mixture. Pour the batter almost to the top of the cake pan or cupcake pan. Generously cover the top of the batter with the Spiced Crumb Cake Topping.
Bake approximately 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack.
Spiced Crumb Cake Topping:
1/2 cup sifted all-purpose flour
1 cup firmly-packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 cup butter, room temperature
1 teaspoon pure vanilla extract
In a large bowl, combine the flour, brown sugar, cinnamon, allspice, and nutmeg. Using a fork or pastry blender, cut in the butter and vanilla extract until well mixed. The mixture will create large, moist clumps.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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