I AM EXCITED TO SHARE WITH YOU MY SECOND RECIPE FROM FAN FAVORITES! THIS RECIPE IS FROM TERRY. HER FRIEND TAUGHT HER TO MAKE THIS CAKE 20 YEARS AGO. NOW 20 YEARS LATER, TERRY IS STILL MAKING IT FOR ALMOST EVERY FAMILY AND WORK PARTY. NOW I UNDERSTAND WHY! THE CRUMBS IN THIS ALONE ARE ENOUGH TO MAKE YOU SWOON!!!! IGNORE THE AMOUNT OF BUTTER....IT'S WORTH EVERY STICK!!! THANKS FOR SHARING YOUR RECIPE WITH US TERRY!!!!! XOXO (ANY CHANGES I MADE, I ADDED BELOW)
Crumb Cake
Crumbs (night before) (FIRST CONFESSION: THOSE OF U WHO KNOW ME, KNOW THERE IS NO WAY I COULD WAIT OVER NIGHT-BUT A FEW HOURS WORKED WELL FOR ME)
4 cups flour
2 ½ cups sugar
4 sticks margarine-soft (SECOND CONFESSION.....COVER YOUR EARS TERRY....I USED BUTTER)
1 ½ tsp cinnamon (**or more, to taste)
Mix all ingredients together. Using hands, Form into tight pieces in your fists. Place in uncovered bowl or on cookie sheet in fridge over night. Will break into crumbs over batter before baking cake in oven.
Cake
1 stick butter
8 oz pkg cream cheese
1 ¼ cup sugar
1 tsp baking soda
2 cups flour
2 eggs
¼ tsp salt
1 tsp vanilla
¼ cup (+) milk (Terry uses more milk, between 1/4 and 1/2 cup, she cannot spread batter with ¼ cup, doesn't change consistency)
cream butter, cream cheese and sugar together. Add eggs and vanilla. Beat till smooth.
Mix dry ingredients together.
Add dry mixture to egg mixture. Alternating with milk. Spread in a
10 ½ x 15 ½ pan. Sprinkle huge crumbs on top. Bake in a 350 ยบ oven, for 40 to 60 minutes.
(THIRD CONFESSION: I HALVED THE RECIPE AND BAKED IT IN AN 11X7 PAN WITH NONSTICK FOIL FOR EXACTLY 50 MINS)
