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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This crumb cake has been a family favorite for years. The first time I took it to work as a treat for my co-workers, my boss told me that his grandmother used to make the same cake. He said she called it kuchen and served it in a bowl, broken into chunks, with milk poured on top. You can serve it plain for breakfast, or with whipped cream as a dessert. Ingredients:
2 cups packed brown sugar |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup butter, softened |
1 teaspoon ground cinnamon |
1/2 cup chopped pecans |
1 cup milk |
1 tablespoon baking powder |
whipped topping and pecan halves, optional |
Directions:
1. In a bowl, combine sugar, flour and salt. Cut in butter until mixture resembles a coarse meal. Remove 1 cup mixture and combine with cinnamon and nuts; set aside. To remaining crumb mixture, add milk and baking powder. Spread into a greased 13-in. x 9-in. baking pan. Sprinkle the reserved crumb topping over batter. Bake at 350° for 30 minutes or until cake tests done. Cut into squares. Garnish with whipped topping and a pecan half if desired. Yield: 12-16 servings.
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