Aunt Lillian’s Crumb Cake

By newbaucher

I was treated to my aunt’s cake every weekend when we went to visit. She created this recipe back in the ‘40s.

Ingredients

• Topping:
• ½ cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup (8oz) sour cream
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup sugar
• ¼ cup chopped walnuts
• 2 Tbls. flaked coconut
• 2 tsp ground cinnamon

Preparation

Step 1

In a mixing bowl, cream the butter and sugar. Add eggs one at a time, beating well after each addition. Add the sour cream and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan.
Combine the topping ingredients; sprinkle half over the batter. Carefully spread the remaining batter on top; sprinkle with the remaining topping. Gently swirl topping through batter with a knife.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center of cake comes out clean. Cool.