| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Rocky Mountain |
Cakes, Breakfast |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Unbleached Flour |
| 2 |
c |
Sugar |
| 3 |
ts |
Baking Powder |
|
|
Pinch Of Salt |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Regular Margarine |
| 2 |
lg |
Eggs, Well Beaten |
| 12 |
oz |
Pet Milk (1 Can) |
| 1 |
ts |
Vanilla Extract |
| 1/2 |
c |
Cake Crumbs From The Cake |
|
|
Recipe |
| 1/2 |
c |
Brown Sugar, Firmly Packed |
| 1/2 |
c |
Chopped Nuts |
| 2 |
ts |
Cinnamon |
INSTRUCTIONS
TOPPING
Sift the dry ingredients togher into a bowl. Add the margarine and butter
then beat with an electric mixer ot make crumbs. Reserve 1/2 cup of the
crumbs for the topping. Add the milk, eggs and vanilla extract to the
remaining crumbs and blend well. Make the topping.
Grease a bundt pan well and put about 1/3 of the topping in the pan
spreading evenly over the bottom. Add 1/3 of the batter and spread evenly
over the topping. Add all of the remaining topping except 2 Tbls of the
topping to the top of the batter. Top with the reamining batter spreading
evenly. Top with the 2 Tbls of topping sprinkling evenly over the top of
the cake. Bake in a preheated 350 degree F. oven for 45 minutes or until
the cake tests done. Cool on a wire rack.
From The Food Fare Section Rocky Mountain News September 3, 1986
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