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Jewish Crumb Cake Recipe
|Soft butter/Margarine||1⁄2 Pound (Null)|
|Sugar/Null||2 Cup (32 tbs) (Null)|
|Vanilla/Null||2 Teaspoon (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Sour cream/Null||1 Pint (Null)|
|Flour/Null||3 Cup (48 tbs) (Null)|
|Baking soda/Null||2 Teaspoon (Null)|
|Sugar/Null||1 Cup (16 tbs) (Null)|
|Cinnamon/Null||3 Teaspoon (Null)|
|Chopped nuts/Null||3 Tablespoon (Null)|
|Coconut/Null||5 Tablespoon (Null)|
Serving size: Complete recipe
Calories 7127 Calories from Fat 3093
% Daily Value*
Total Fat 351 g540.5%
Saturated Fat 204.8 g1024%
Trans Fat 0 g
Cholesterol 1583.2 mg
Sodium 4577.6 mg190.7%
Total Carbohydrates 937 g312.4%
Dietary Fiber 28 g112.1%
Sugars 626.8 g
Protein 88 g176.8%
Vitamin A 189% Vitamin C 12.3%
Calcium 97.7% Iron 139.3%
*Based on a 2000 Calorie diet
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.