Jewish crumb cake

Yield: 1 Servings

Measure Ingredient
½ pounds Butter; Softened
2 cups Sugar
2 teaspoons Vanilla
½ teaspoon Salt
4 Eggs
1 pint Sour Cream
3 cups Flour
2 teaspoons Baking Soda
1 cup Sugar
3 teaspoons Cinnamon
3 tablespoons Chopped Nuts; Optional
5 tablespoons Coconut; Optional

1. Cream together first 4 ingredients.

2. add 4 eggs, one at a time, at high speed.

3. Add 1 pint sour cream at low speed.

4. Sift together next 2 ingredients and mix with first mix with first mixture.

5. Mix sugar, cinnamon, nuts and coconut together in separate bowl.

6. Grease and flour 2 10' square pans.

7. Put part of batter into each pan, then sprinkle with sugar mixture and cut through, using knife.

8. Add balance of batter, then top with remaining sugar mixture, cut again.

9. Bake in 350 degree oven 50 to 60 minutes, or until toothpick inserted in center comes out clean.

Cool on rack, in pan.

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 198 by "Diane Geary" <diane@...> on Nov 4, 1997

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