Aunt Lillian's Crumb Cake
By: Rose Gearheard
"MY AUNT LILLIAN made her fabulous crumb cake every weekend when we came
to visit. She created this recipe back in the '40s. Knowing my father
loved it, she shared the recipe with my mother, who passed it on to me.
I serve it as a coffee cake for Sunday brunch or for dessert. -Rose
Gearheard, Phoenix, Oregon"
Original Recipe Yield 9 servings
Ingredients
* 1/2 cup butter, softened
* 1 cup sugar <#>
* 2 eggs
* 1 cup sour cream
* 1 teaspoon vanilla <#> extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon bakingsoda <#>
* 1/4 teaspoon salt
* TOPPING:
* 1/2 cup sugar
* 1/4 cup chopped walnuts
* 2 tablespoons flaked coconut
* 2 teaspoons ground cinnamon
Directions
1. In a mixing bowl, cream the butter and sugar. Add eggs, one at a
time, beating well after each addition. Add the sour cream and
vanilla; mix well. Combine flour, baking soda and salt; add to the
creamed mixture and mix well. Spread half into a greased 9-in.
square baking pan.
2. Combine topping ingredients; sprinkle half over batter. Carefully
spread remaining batter on top; sprinkle with remaining topping.
Gently swirl topping through batter with a knife. Bake at 350
degrees F for 35-40 minutes or until a toothpick inserted near the
center comes out clean. Cool.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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