Title: Crumb Cake (Krum Kuchen)
Categories: Penn Cake
Yield: 1 Servings
| 1 | c | Butter or other shortening |
| 4 | ts | Baking powder |
| 1 | c | Milk |
| | | Butter, melted |
| 2 | c | Sugar |
| 4 | | Egg, separated |
| 4 | c | Flour |
| | | Cinnamon |
Combine sugar, flour and baking powder which have been sifted together. Add
the shortening and crumb well with the fingers. Take out 1 cup of crumbs
and to the remaining add the well beaten egg yolks and milk. Fold in the
stiffly beaten egg whites. Mix well. Pour mixture into well-greased deep
pans and sprinkle top with the crumbs. Bake at 450-F about 45 minutes.
Sprinkle top with melted butter and cinnamon when finished baking. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.