Aunt Ann's Sheet Cake

Prepare ahead:
Heat oven to 350 degrees. Grease and flour a sheet pan. Be sure the butter you will use is soft.

The cake batter:
Beat together in large bowl:
2 cups sugar (reduce by ½ cup if you wish)
1 and ½ sticks butter softened (1 ½ sticks = ¾ cup)

Mix together in another bowl:
3 cups flour
2 and ¾ teaspoons baking powder
½ teaspoon salt

Whisk together in another bowl:
1 and ½ cups milk
1 and ½ teaspoons vanilla
2 eggs

Add milk mixture to sugar/butter mixture alternating with flour mixture. Pour batter into prepared sheet pan.

The crumb topping:

Mix together with a fork:
2/3 cup flour
1 cup sugar
¼ teaspoon salt
½ teaspoon baking powder
2 and ½ teaspoons cinnamon (more if you like it darker)

Add to this mixture:
¾ stick butter softened (¾ stick = 6 tablespoons)

Sprinkle the crumb topping evenly over the cake batter. Bake at 350 degrees for 30 to 35 minutes or until done. Let the cake sit for 10 minutes, then add the drizzle

The drizzle:
Mix together to make a thin stream:
confectioners sugar milk

This is a versatile cake recipe. The batter can be baked in two round pans for a layer cake and then iced with any icing. The recipe makes nice cup cakes with the crumb topping or with icing. The latest variation from Aunt Ann on the sheet cake is: before baking, spoon apricot or raspberry jam on top of the crumb topping, then after baking, add the drizzle or not as you wish.