Classic Crumb Cake

Rochel Lieberman Rochel Lieberman
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Submitted by Rochel Lieberman,
Far Rockaway, NY

Credit for this recipe goes to Chaya Bracha Goldfein, who contributed this to the B’nos Bais Yaakov Cookbook, printed back in the early ’90s. Every one of my children (my sons included!) makes this
recipe in their own homes. Makes a great accompaniment to Shabbos morning kiddush.

Yields 1 8×8-inch (20×20-centimeter) pan

1h 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease an 8×8-inch (20×20-centimeter) pan and set aside.

  2. Combine dry ingredients and margarine in a food processor and process until

    you get the consistency of fine crumbs. Remove two cups of the mixture for the

    topping and set aside.

  3. Add juice, egg, and vanilla to the food processor and process until mixed. Pour into prepared pan. If desired, add cinnamon to the reserved crumbs. Sprinkle

    over the batter in the pan.

  4. Place in preheated oven and bake for 30 minutes.

Credits

Description:
Photography and Styling by Sheera Segal
Food Prep by Rachel Bondi

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