MRS. RICKERT'S CRUMB CAKE

MAKES FOUR 6-INCH ROUND CAKES (See note below)

Another great breakfast cake. 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? See Molasses Cake for a variation.

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 the same amount of time.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.