RE: Grandma Lil's Bishop's Bread Cake (FOOD PHOTO SHOOT)

Ingredients

3 cups + 2 tablespoons flour
1/4 (1/2 stick) butter, melted
1/3 cup organic vegetable shortening
2 1/2 cups brown sugar, packed
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup milk + 4 teaspoons vinegar
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon baking soda

Instructions

Preheat oven to 350 degrees F (180 C) then grease and flour a 10-inch round spring-form pan (or a 9x9 inch will also work).
Combine the first 6 ingredients in a large bowl until well mixed and crumbly. Remove 1 1/3 cups of mixture and set aside. Mix milk and vinegar and allow it to sour for about 5 minutes. Add milk and remaining ingredients to bowl and mix well.
Pour half of the batter into prepared pan and top with half of crumb mixture. Bake for 10 - 12 minutes then remove and allow it to cool for about 5 minutes. Carefully spoon the remaining batter over the top as evenly as possible. The first layer should still be very soft so try not to spread the new layer to much or it will break into the bottom layer and create a swirly cake (which is no big deal if that is what you're going for).
Top with the rest of the crumbs and return to oven. Bake for 20 - 25 minutes or until done. Remove it and cool for at least 30 minutes before serving.