Title: Crumb Cake
Categories: Dessert Cake German
Yield: 6 Servings
| TOPPING |
| 1/4 | c | Sugar |
| 1/4 | c | Brown Sugar |
| 2 | ts | Cinnamon |
| 1 | c | Flour, Unbleached, Unsifted |
| 1/2 | c | Butter Or Margarine |
| CAKE |
| 2 1/4 | c | Flour, Unbleached, Unsifted |
| 1/4 | c | Sugar |
| 1/4 | ts | Salt |
| 1 | pk | Yeast, Dry |
| 3/4 | c | Milk |
| 1/2 | c | Butter Or Margarine |
| 1 | lg | Egg |
TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until
mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and
yeast in a large bowl. Place milk and butter in a sauce pan and heat until
very warm (120øF to 130øF). Gradually add to dry ingredients; beat 2
minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes.
Stir in enough flour to make a soft but stiff batter. Spread batter into a
well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a
warm place until double in bulk, about 1-1/2 hours. Bake at 350øF for
about 45 minutes or until done. Makes one 9-inch square cake.