Recipe: Butter Crunch Cake (using bread crumbs and almonds) (1950's)

BUTTER CRUNCH CAKE

2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
2/3 cup milk
1 teaspoon vanilla
1/2 teaspoon almond extract
Crumb Mixture (recipe follows)

Prepare the crumb mixture; set aside.

Sift flour once, measure, add baking powder and salt and sift together twice; set aside.

Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating thoroughly after each addition. Add the flour mixture alternately with the milk, beating until smooth after each addition. Add vanilla and almond extract and blend.

Cover bottom of greased 8x8x2 inch pan with Crumb Mixture. Pour batter on top.

Bake at 350 degrees F for 45 minutes, or until cake tester comes out clean. Leave in pan five minutes; invert on rack to cool.

CRUMB MIXTURE:
1/2 cup butter
1/2 cup sugar
1/2 cup fine dry bread crumbs
1/2 cup finely chopped almonds

Cut cup butter into sugar, bread crumbs, and almonds, until crumbly.

SERVING SUGGESTION:

LUNCHEON:
Cream of mushroom soup, mixed vegetable salad, bread, butter, butter crunch cake, milk and tea.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Make It Easy, Northern Dairy Co., 1950's