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2-1/4 cups sifted flour
Preheat oven to 350°F.
Sift together flour, salt, and 1/2 tsp. cinnamon into a large bowl. Add brown sugar, granulated sugar, and oil. Mix at medium speed of electric mixer or with a spoon until well-blended and fluffy.
Measure 3/4 cup of this mixture for topping and add nuts, remaining 1 tsp. cinnamon, and nutmeg to it. Add soda, baking powder, egg, and buttermilk to remaining flour mixture and stir until smooth.
Turn into a well-greased 9"x13" baking pan and level top.
Sprinkle with topping mixture and press in lightly with the back of a spoon. Bake for 30 to 35 minutes, until the top springs back when touched lightly.
Cut into squares and serve warm with butter. Any leftover crumbcake can be wrapped and reheated.
Poster's Notes:
Several years ago I ran into a woman who was a retired cook from Los Angeles Schools, and she told me that she thought she might have the recipe. About a month later, this recipe came in the mail--and it is my Nutrition Cake!
Posted by Lu Hamlin
Nutritional Info Per Serving: N/A
1/2 tsp. salt
1-1/2 tsp. cinnamon
1 cup brown sugar, packed
3/4 cup granulated sugar
3/4 cup oil
1/2 cup chopped nuts
1/2 tsp. nutmeg
1/2 tsp. soda
1 tsp. baking powder
1 egg, lightly beaten
1 cup buttermilk
I went to high school in Los Angeles--University High School--and every day during Nutrition, they would sell sweet rolls, and several times a week, they would make "Nutrition Cake." It was so good and rich that even after I graduated, went to college, and moved all over, I always remembered that cake.