I tasted this first cake at an indoor Sunday school picnic… where the desserts were arranged buffet style on a long table. The fact that I picked it above all the others which were beckoning me with their rich creams, icings, fruit fillings and nut toppings, proves it looks good.
After I’d finished every last crumb, and was still unable to identify the specific flavor of cake that was divided and adorned with a streusel-type crunch. I set out to find its creator.
I finally tracked down Mrs Alys McCormick, who was more than delighted to give me her recipe, plus a few more pieces of cake to enjoy at home.
One mistake I made when baking this cake was to put the pan too high in the oven: my streusel topping was a bit scorched. But I just covered it up with the glaze and no one knew the difference. Well, hardly anyone.
Incidentally, the original cake Mrs McCormick had baked was lemon. I’m not a lemon-lover, but this was so delicate when blended with the streusel flavor that the lemon-ness wasn’t even detectable.
– From Kitchen Chatter, New Castle News (New Castle, Pennsylvania) – May 26, 1978
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