Krum Kuchen - Crumb Cake

Delicious with your morning coffee, this recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 1 hr
• Yields: 2 cakes

Ingredients

• 2  cups sugar
• 1⁄2 teaspoon salt
• 4  cups flour, sifted
• 4  teaspoons baking powder
• 1  cup butter or 1  cup shortening
• 4  eggs, separated
• 1  cup milk
• 1⁄8 cup butter, melted
•  cinnamon

Directions

1. Sift dry ingredients together.
2. Add shortening and cut in well with a fork.
3. Take out 1 cup of crumbs; to remaining crumbs add well beaten egg yolks and milk.
4. Beat egg whites stiffly; fold into batter.
5. Mix well and pour into two well-greased 9 x 9 inch pans and sprinkle tops with the reserved crumbs.
6. Bake at 400F about 45 minutes or until golden.
7. Sprinkle top with melted butter and cinnamon when finished baking.