Crumb Cake

By Addie

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 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

Preparation

Step 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.