AUNT LILLIAN'S CRUMB CAKE

Aunt Lillian's Crumb Cake image

My Aunt Lillian made her fabulous crumb cake recipe every weekend when we came to visit. She created this cake back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon

Provided by Taste of Home

Time 50m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1/2 cup sugar
1/4 cup chopped walnuts
2 tablespoons sweetened shredded coconut
2 teaspoons ground cinnamon

Steps:

In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in , sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan., Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack., Serve warm.

Nutrition Facts : Calories 394 calories, Fat 18g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 340mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.