Jewish Crumb Cake Recipe
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| 1/2 Lb. Soft Butter or Margarine | ||
| Sugar | 2 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 4 standard | |
| Sour cream | 1 Pint | |
| Flour | 3 Cup (16 tbs) | |
| Baking soda | 2 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Cinnamon | 3 Teaspoon | |
| Nuts | 3 Tablespoon, chopped | |
| Coconut | 5 Tablespoon | |
Directions
Cream together first 4 ingredients.
Add 4 eggs, one at a time, at high speed.
Add 1 pint sour cream at low speed.
Sift together next 2 ingredients and mix with first mixture.
Mix sugar, cinnamon, nuts and coconut together in separate bowl.
Grease and flour 2 - 10" square pans.
Put part of batter into each pan, then sprinkle with sugar mixture and cut through, using knife.
Add balance of batter, then top with remaining sugar mixture, cut again.
Bake in 350 degree oven 50 to 60 minutes, or until toothpick inserted in center comes out clean.
Cool on rack, in pan.
Add 4 eggs, one at a time, at high speed.
Add 1 pint sour cream at low speed.
Sift together next 2 ingredients and mix with first mixture.
Mix sugar, cinnamon, nuts and coconut together in separate bowl.
Grease and flour 2 - 10" square pans.
Put part of batter into each pan, then sprinkle with sugar mixture and cut through, using knife.
Add balance of batter, then top with remaining sugar mixture, cut again.
Bake in 350 degree oven 50 to 60 minutes, or until toothpick inserted in center comes out clean.
Cool on rack, in pan.
Chef
