Free Recipe Crumb Cake 2

Recipe Type: Free Recipes

Recipe Preparation: bake

Cooking Ingredients for Crumb Cake 2 Recipe

5-1/2 c Unsifted flour (up to 6-1/2)
3/4 c Sugar
1 ts Salt
3 pk Active dry yeast
1/2 c Softened margarine
1 c Very warm tap water
3 Eggs at room temperature
Melted margarine

Crumb Cake 2 Preparation

Workbasket Recipes: This issue (March, 1979) has a large article entitled Bread: From Freezer To Oven . I thought the breads looked interesting, so I am posting them, but each is fairly long, and will probably have its own mailing. Prepare Crumb Topping (see below). Refrigerate until ready to use. In a large bowl thoroughly mix 1 1/4 cups flour, sugar, salt, and undissolved yeast. Add margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/4 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Divide dough into 3 equal pieces. Roll one piece to an 8 inch square. Press into a greased 8 inch square baking pan. Brush with melted margarine. Sprinkle with 1/3 prepared Crumb Topping. Cover pan tightly with plastic wrap, then with aluminum foil; place in freezer. Repeat with remaining dough and topping. Keep frozen up to 6 weeks. Remove from freezer. Let stand, covered with plastic wrap, at room temperature until fully thawed, about 3 1/2 hours. Let rise in warm place, free from draft, until more than doubled in bulk, about 1 1/2 hours. Bake at 375 about 25 minutes or until done. Remove from baking pans and cool on wire racks. If desired, sprinkle with confectioners” sugar. CRUMB TOPPING Blend together 3/4 cup unsifted flour, 1/2 cup sugar and 1 1/2 tsp margarine just until mixture is crumbly. Makes three 8 inch cakes. Posted to EAT-L Digest by Cecilia <elric01@IMPERIUM.NET> on Sep 14, 1997

Cooking Temperature:

Recipe Serves: 1

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