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MRS. RICKERT'S CRUMB CAKE MAKES FOUR 6-INCH ROUND CAKES OR ONE 13x9x2-INCH CAKE This is another great Pennsylvania Dutch breakfast cake recipe. Mrs. Rickert lived in Kutztown, Pennsylvania. She was a friend of my grandmother, who was born in 1883. Does that give you an idea how old this recipe is? Actually, Mrs. Rickert might have been another family member from a different branch of my family tree. Traditionally, the crumb cake was served for breakfast, but it is equally good as a dessert or snack. It is quick and very easy to make, even for beginners. INGREDIENTS 1 cup butter 4 cups all purpose flour 1/4 teaspoon salt 2 cups sugar 4 teaspoons baking powder 2 eggs 1 cup milk Preheat oven to 350° F. Grease four 6-inch pie pans. Combine the butter, flour, sugar, salt and baking powder. Mix with your hands to form crumbs. Take out just enough for crumbs on top of cakes, about 3/4 cup. Set aside. To the remaining crumbs add the eggs and milk; beat well. Divide batter evenly among prepared cake pans. Sprinkle with crumbs. Bake for 35-40 minutes or until cake tester inserted in center comes out clean. Remove from oven and set on racks to cool slightly, then remove cakes from pans and cool completely. Note: We often use a 13x9x2-inch cake pan. Bake at the same temperature for about the same amount of time.

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SIMILAR OR RELATED RECIPES Cream Cheese-Filled Crumb Cake Apies Cake Shoofly Cake Saffron Cake Additional Cake Recipes Additional Pennsylvania Dutch Recipes

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