Sunday Morning Cinnamon Crumb Cake

Sunday Morning Cinnamon Crumb-Cake (Better Than Store-Bought!)

Crumb Topping
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup chopped walnuts, toasted
1/4 cup sifted all-purpose flour
6 tablespoons cold butter
2 teaspoons ground cinnamon
1 teaspoon ground allspice
Batter
1 1/2 cups sugar
1 cup dark raisin
1/4 cup butter
1/4 cup crisco butter flavor shortening
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts, toasted
1 1/2 cups perked coffee
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 pinch salt
1 teaspoon baking powder
3/4 cup applesauce (optional)

Preheat oven to 325 degrees F.
n a small mixing bowl, combine the Crumb Topping ingredients; taste and adjust
the spices to your liking.
In a medium saucepan add sugar, raisins, shortening, cinnamon, nutmeg, cloves,
toasted walnuts and perked coffee; bring to boil. Reduce heat to low for about
10 minutes; let cool.
To the cooled mixture, add the baking soda, salt, flour, baking powder and
applesauce. Mix well, but do not over-mix or the cake will be tough.
Pour the batter into a well greased and floured 8-inch square or a 9-inch round
layer cake pan. Sprinkle the topping evenly over the batter.
Bake on top rack of preheated oven for approximately 30 minutes, or until a
toothpick inserted in center of cake comes out clean.
SERVES 6 -8