Sweet Butter Cream Cake

Created by Sheana Davis, The Epicurean Connection

2 cups all-purpose flour, sifted
2 cups dark brown sugar, packed
4 ounces Mc Clellands butter, cold, cut in pieces
1/8 teaspoon salt
1/2 cup whole milk
4 large farm fresh eggs
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla

Heat oven to 350°. Grease and flour an 8-inch square baking pan.

Combine brown sugar, flour, and salt in a mixing bowl; cut in butter until the mixture is like coarse crumbs. Reserve 1 cup of crumbs and set aside.

Add baking soda and baking powder to remaining mixture and mix together.

In a bowl, whisk together milk, eggs and whisk into mixture, thoroughly mixing.

Spread in prepared baking pan.

Sprinkle crumbs evenly over the batter.  Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.