Recipe: French Crumb Cake (2)

FRENCH CRUMB CAKE
2 c. flour
1 1/2 c. sugar
3/4 c. Crisco
3/4 c. milk
3/4 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1 tsp. vanilla
Blend together flour, sugar and Crisco. Take out 3/4 cup for topping. Set aside and add 3/4 teaspoon cinnamon. Add to remainder: salt, baking powder, eggs, milk and vanilla. Beat until smooth; bake in 2 round pans. Sprinkle topping over batter. Bake 25 to 30 minutes at 350 degrees.

FRENCH CRUMB CAKE
1 1/2 c. sour cream
1 1/2 tbsp. baking soda
2 sticks butter
4 eggs, separated
2 c. sugar
3 c. flour
1/2 tsp. salt
2 tsp. baking powder
2 tsp. vanilla
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. grated walnuts
This cake is delicious served for breakfast or brunch. Mix sour cream with baking soda and set aside. Cream butter and egg yolks; add sugar until creamy. Sift together flour, salt and baking powder; alternate dry mixture and sour cream mixture into butter mixture. Add vanilla. Beat egg whites and fold into batter. Mix together remaining ingredients and sprinkle on top of batter. Cut through batter with a knife. Put into greased and floured tube pan. Bake at 350 degrees for 40 minutes (cake should spring back at touch). Sprinkle powdered sugar over top, if desired. December 24, 1987