Yeast Crumb Cake

Recipe Ingredients

1		(or cake) Yeast
1/3 cup	65g / 2.3oz	Sugar
2 tablespoons	30ml	Lukewarm water
1/3 cup	78ml	Lukewarm milk
2 cups	125g / 4.4oz	Flour - sifted
4 tablespoons	60ml	Butter
2		Eggs
1/4 teaspoon	1.3ml	Salt
3 tablespoons	45ml	Melted butter
		Topping
4 tablespoons	60ml	Melted butter
4 tablespoons	60ml	Sugar
2 teaspoons	10ml	Cinnamon
1 cup	62g / 2.2oz	Flour - sifted

Recipe Instructions

Combine the yeast, 1 tablespoon sugar and the water in a small bowl. Set aside for 5 minutes. Stir in the milk and 1/2 cup flour. Cover and set aside to rise in a warm place until double in bulk.

Cream the butter, gradually adding the remaining sugar, the eggs and salt. Add the yeast mixture and remaining flour, then knead until smooth. Turn out into an 8-inch-square pan and brush with the butter. Cover and let rise until double in bulk.

Combine the topping ingredients and sprinkle over the top.

Bake in a 350 degree oven 30 minutes or until brown.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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