Sift flour, baking powder, salt, cinnamon, and six tablespoons sugar
2
Cut in one tablespoon butter
3
Add one unbeaten egg and two-thirds cup milk
4
Stir until smooth
5
Place in shallow pan
6
Cover with mixture of four tablespoons sugar, two tablespoons flour, one teaspoon cinnamon, one tablespoon butter
7
Bake in hot oven 400° 25 minutes
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
This quick bread relies on chemical leavening from baking powder, which creates carbon dioxide when mixed with liquid and again when exposed to oven heat, producing a tender crumb without yeast. Cutting cold butter into the dry ingredients creates small fat pockets that interrupt gluten formation, yielding a more cake-like texture. The streusel topping, made by combining fat with sugar and flour, creates a crunchy contrast through the Maillard reaction at high heat, while the cinnamon oil becomes more aromatic when baked.
Make Ahead
The dry ingredients can be sifted and combined up to 1 day ahead and stored in an airtight container at room temperature. The streusel topping can also be prepared up to 1 day ahead and refrigerated in a covered container.
Storage
Store the cooled bread in an airtight container at room temperature for up to 3 days. The streusel topping will soften over time. For best results, reheat individual slices in a 350°F oven for 5-7 minutes to restore some crispness to the topping.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The dry ingredients can be sifted and combined up to 1 day ahead and stored in an airtight container at room temperature. The streusel topping can also be prepared up to 1 day ahead and refrigerated in a covered container.
Storage
Store the cooled bread in an airtight container at room temperature for up to 3 days. The streusel topping will soften over time. For best results, reheat individual slices in a 350°F oven for 5-7 minutes to restore some crispness to the topping.
