Jewish Crumb Cake
|Soft butter/Margarine||1⁄2 Pound (Null)|
|Sugar/Null||2 Cup (32 tbs) (Null)|
|Vanilla/Null||2 Teaspoon (Null)|
|Salt/Null||1⁄2 Teaspoon (Null)|
|Sour cream/Null||1 Pint (Null)|
|Flour/Null||3 Cup (48 tbs) (Null)|
|Baking soda/Null||2 Teaspoon (Null)|
|Sugar/Null||1 Cup (16 tbs) (Null)|
|Cinnamon/Null||3 Teaspoon (Null)|
|Chopped nuts/Null||3 Tablespoon (Null)|
|Coconut/Null||5 Tablespoon (Null)|
Cream together first 4 ingredients.
Add 4 eggs, one at a time, at high speed.
Add 1 pint sour cream at low speed.
Sift together next 2 ingredients and mix with first mixture.
Mix sugar, cinnamon, nuts and coconut together in separate bowl.
Grease and flour 2 - 10" square pans.
Put part of batter into each pan, then sprinkle with sugar mixture and cut through, using knife.
Add balance of batter, then top with remaining sugar mixture, cut again.
Bake in 350 degree oven 50 to 60 minutes, or until toothpick inserted in center comes out clean.
Cool on rack, in pan.