Crumb Cake

Ingredients

• 2 cup packed brown sugar
• 2½ cup all-purpose flour
• ½ tsp salt
• ½ cup butter or margarine, softened
• 1 tsp ground cinnamon
• ½ cup chopped pecans
• 1 cup milk
• 1 tbsp baking powder
• whipped topping and pecan halves, optional

Method

1. In a mixing bowl, combine the sugar, flour and salt. Cut in the butter until the mixture resembles a coarse meal. Remove 1 cup of the mixture and combine with the cinnamon and nuts; set aside.
2. To the remaining crumb mixture, add the milk and baking powder. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle the reserved crumb topping over the batter.
3. Bake at 350 degrees for 30 minutes or until the cake tests done. Cut into squares. Garnish with whipped topping and a pecan half if desired.

Notes

Yield: 12-16 servings. A "Golden Oldie" from Rosemary White, Oneida, New York. Serve it plain for breakfast (like a kuchen, broken into chunks with milk poured on top), or with whipped cream as a dessert.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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