JEWISH CRUMB CAKE 
1 c. butter, softened
2 c. sugar
2 tsp. vanilla
1/2 tsp. salt
4 eggs
3 c. flour
2 tsp. baking soda
1 pt. sour cream

Beat butter; add sugar and vanilla. Add salt and eggs. Beat well. Sift flour with soda; add to beaten egg mixture alternately with sour cream.

Pour 1/2 of batter into greased 9x13 inch pan. Sprinkle 1/2 of sugar mixture over it. Add remaining batter and top with rest of sugar mixture. Cut through batter on a diagonal. Bake at 350 for 50 minutes. Serves 12.

SUGAR MIXTURE:

1 c. sugar
2 tbsp. cinnamon
6 tbsp. ground nuts
6 tbsp. flaked coconut

Mix sugar mixture together and set aside.

 

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