STEP NO. 1: Prepare crumbs first:

CRUMB TOPPING:

2/3 c. sugar
1 1/4 c. Presto flour (do not sift flour for crumbs)
1 tsp. cinnamon
7 tbsp. melted sweet butter (or 1 tbsp. less than 1/4 lb.)
Few drops of vanilla

Melt butter, cool slightly, add slowly to dry ingredients, mixing with fork to make a crumbly mixture. Add a few drops of vanilla. Put in refrigerator until needed.

STEP NO. 2: Prepare Cake Batter:

1/2 lb. sweet print butter
1 1/2 c. sugar
3 eggs
3 c. sifted flour (Presto self-rising flour in blue box)
1 c. milk
1 tsp. vanilla

Cream butter, add sugar, cream well. Add eggs one at a time and beat until light and fluffy. Add flour and milk alternating a little at a time, beating well after each addition. Add vanilla.

Grease and flour pan. Pour batter on one large pan 13 1/2 x 9 inch or two 8 inch pans. Put crumb topping on top of batter and bake in moderate oven (350 degrees F.) for about 50 minutes until cake is done (test).

P. S. When crumb topping is removed from refrigerator to put on cake, they will be hard. With fork, mash into crumbs. Sprinkle over batter and bake.

Note: Use Presto self-rising flour in blue box.

When cake is cool, dust with powdered sugar.