GERMAN CRUMB CAKE

Yeast BATTER cake with crumb topping. Quick and easy to do.

TOPPING:

1/4 cup sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1 cup unsifted flour
1/2 cup butter or margarine

CAKE:

2 1/4 to 2 1/2 cups unsifted flour
1/4 cup sugar
1/4 teaspoon salt
1 package active dry yeast (1 tablespoon)
3/4 cup milk
1/2 cup butter or margarine
1 egg

FOR THE TOPPING: mix sugars, cinnamon, and flour. Cut in butter until mixture is crumbly.

TO MAKE CAKE: mix 1 cup flour, sugar, salt, and yeast in a large bowl. Place milk and butter in a saucepan and heat until very warm (120 to 130 degrees F.) Gradually add to dry ingredients; beat for 2 minutes. Beat in egg and 1 cup flour. Beat on high speed 2 minutes. Stir in remaining flour to make a stiff BATTER.

With well floured hands. Spread batter into well-greased 9-inch-square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1-9-inch cake.

Olga