Recipe: Jewish Crumb Cake

JEWISH CRUMB CAKE

1 c. sugar
1 tsp. baking soda
1 1/2 c. sifted flour
Dash of salt
1 tsp. vanilla
2 eggs
1/4 lb. butter
1 c. sour cream

Cream butter and sugar. Add vanilla. Fold in sour cream. Add eggs, 1 at a time; beat well. Sift dry ingredients together; fold into the mixture.

Prepare before hand:
1/2 c. sugar
2 tsp. cinnamon
1 can coconut

Spread half the batter in pan; sprinkle half the cinnamon mixture over batter; cut through with a knife. Top with remaining batter and then remaining cinnamon mixture.

Bake at 350 degrees F for 35 to 45 minutes. (Reduce to 325 degrees if using glass pan.)

Recipe calls for 7 x 11 inch pan - we use 9 x 13 inch pan and adjust cooking time.

Serves 12.