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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Aunt Lillian's Crumb Cake Recipe

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This recipe for Aunt Lillian's Crumb Cake is from The Asbridge Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. sour (8 oz) sour cream
1 t. vanilla extract
1 1/2 c. all purpose flour
1 t. baking soda
1/4 t. salt

Topping:
1/2 c. sugar
1/4 c. chopped walnuts
2 T. flaked coconut
2 t. cinnamon
Directions:
Directions:
Preheat oven to 350º

In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each. Add the sour cream and vanilla. Mix well. Combine flour, baking soda and salt. Add to the creamed mixture and mix well. Spread half of batter into a greased 9" square pan. Combine topping ingredients and sprinkle half of it over batter. Carefully spread remaining batter on top, then sprinkle with remaining topping. Gently swirl topping through batter with a knife.
Bake for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool.

Note: This cake is good without the topping too. Good with strawberries.

 

 

 

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