1/3 c. milk
1/3 c. sugar
3/4 tsp. salt
1/4 c. butter
1/4 c. very warm water
1 pkg. of cake yeast, active dry or compressed
1 egg, beaten
2 c. sifted flour

Scald milk, stir in sugar, salt and 1/4 cup butter. Cool to lukewarm. Measure very warm water into bowl. Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten egg, and 2 cups flour. Stir until well blended, about 1 minute. Turn batter into 2 greased 8 inch cake pans. Sprinkle with crumb TOPPING, below. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours. Bake in moderate 375 degree oven about 30 minutes. Makes 2 cakes.

CRUMB TOPPING:

Cream 1/2 cup butter to soften; gradually add 1/2 cup sugar and cream well. Blend in 1 egg yolk, 1 1/2 cups flour, 1 tablespoon cinnamon and 2 tablespoons water. Mix well. Sprinkle over batter.