Ryzon Coffee Crumb Cake

Ingredients

• 2 tablespoonfuls (i ounce) butter
• 3 level tablespoonfuls (iX ounces) sugar
• 2 eggs
• 1 teaspoonful vanilla extract
• 2 level cupfuls (}^ pound) flour
• }4 cupful (i gill) milk
• 2 level teaspoonfuls Ryzon
• 1 pinch salt
• 2 tablespoonfuls (i ounce) butter
• X teaspoonful powdered cinnamon
• 4 level tablespoonfuls (2 ounces) sugar
• 1 level teaspoonful flour
• 2 tablespoonfuls shredded almonds

Method

1. 1

   For Crumbs: Mix butter, cinnamon, sugar and flour together until like crumbs and then add almonds.

2. 2

   For Cake: Cream butter and sugar together, add eggs well beaten, vanilla extract, one cupful flour, milk, and second cupful flour sifted with Ryzon and salt.

3. 3

   Mix and turn into a flat greased and floured cake tin, dust over with crumbs, and bake in a moderately hot oven for twenty minutes.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 29. The excerpt below is the record exactly as published.

RYZON COFFEE CRUMB CAKE BY MRS. MAX MONNIKENDAM, NEW YORK CITY 2 tablespoonfuls (i ounce) butter. 3 level tablespoonfuls (iX ounces) sugar. 2 eggs. 1 teaspoonful vanilla extract. 2 level cupfuls (}^ pound) flour. }4 cupful (i gill) milk 2 level teaspoonfuls Ryzon. 1 pinch salt. Crumbs for Cake: 2 tablespoonfuls (i ounce) butter. X teaspoonful powdered cinnamon. 4 level tablespoonfuls (2 ounces) sugar. 1 level teaspoonful flour. 2 tablespoonfuls shredded almonds

Cook this with the app: pantry check, scaling, and the assistant.