Crumb Cake Snickerdoodle

Theodora's
Recipes

Yield: 100	Portion: 1 Piece
Calories:	303 cal
Carbohydrates:	46 g
Protein:	5g
Fat:	12 g
Cholesterol:	36 mg
Sodium:	212 mg
Calcium:	81 mg

Ingredient	Weight	Measure
SHORTENING	1-1/8 lbs	2-1/2 cup
SUGAR,GRANULATED	3 lbs	1 qts 2-3/4 cup
EGGS,WHOLE,FROZEN	1-3/4 lbs	3-1/4 cup
FLOUR,WHEAT,GENERAL PURPOSE	5 lbs	1 gal 1/2 qts
BAKING POWDER	2-3/4 oz	1/4 cup 2 tbsp
MILK,NONFAT,DRY	1-3/4 oz	3/4 cup
NUTMEG,GROUND	1/4 oz	1 tbsp
SALT	3/4 oz	1 tbsp
WATER	2 lbs	3-3/4 cup
EXTRACT,VANILLA	3/4 oz	1 tbsp
RAISINS	1-3/4 lbs	1 qts 1-1/2 cup
NUTS,UNSALTED,CHOPPED,COARSELY	1-1/4 lbs	1 qts
COOKING SPRAY,NONSTICK	2 oz	1/4 cup 1/3 tbsp
SUGAR,BROWN,PACKED	1-1/3 lbs	1 qts 1/4 cup
MARGARINE	8 oz	1 cup
CINNAMON,GROUND	1 oz	1/4 cup 1/3 tbsp
YELLOW CAKE (CRUMBS)		3 cup

Method:

1
Place shortening and sugar in mixer bowl; cream at medium speed until light and fluffy.
2
Add eggs; beat at medium speed 2 minutes or until light and fluffy.
3
Sift together flour, baking powder, milk, nutmeg, and salt.
4
Add vanilla to water; add alternately with dry ingredients to mixture. Mix 1-1/2 minutes at low speed.
5
Fold raisins and nuts into batter.
6
Lightly spray each pan with non-stick cooking spray. Pour about 3-1/2 quarts of batter into each lightly sprayed pan.
Mix brown sugar, butter or margarine, cinnamon, and cake crumbs until mixture resembles cornmeal. Sprinkle about 1 quart of
7
mixture over batter in each pan.
8 Using a convection oven, bake at 300 F. for 20 to 25 minutes or until done on low fan, open vent.
9 Cool; cut 6 by 9. If desired, top with Vanilla Glaze, Recipe No. D 046 00.

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Source: U.S. Department of Defence




Crumb Cake Snickerdoodle Source: U.S. Department of Defence