#3733 - Breakfast Crumb Cake

(by Shirley McNevich)

4 cups flour
3 cups white sugar
2 tsp. baking powder
1 cup cold butter (cut into small pieces)
2 eggs
1 cup milk
2 tsp. vanilla

In a bowl add flour, white sugar, baking powder and butter pieces--mix with a pastry blender to make fine crumbs. Measure out 1 cup of the crumbs--set aside. To the remaining crumbs add 2 eggs, milk and vanilla--stir/mix until smooth. Pour batter into 3 - 8" cake pans. Sprinkle 1/3 cup of the reserved crumbs evenly over each cake. Bake at 350 degrees 35-40 minutes--test with a toothpick for doneness. Serve one cake warm and you can cool/freeze the other cakes for later.