Crumb-Topped Butter Cake
Cake:
1/2 cup butter or margarine, softened
8 ounces cream cheese
2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 cup milk
2 eggs
Topping:
1/4 cup butter or margarine, softened
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
Preheat oven to 350 degrees F. In a large mixing bowl, cream butter with cream cheese until light and fluffy. Add remaining ingredients except topping. Blend at low speed until moistened; beat 3 minutes at medium speed, scraping bowl occasionally. Pour batter into a 13 x 9 x 2-inch pan, greased on the bottom only.
Prepare crumb topping by combining all ingredients until crumbly; sprinkle on cake batter.
Bake 30 to 35 minutes or until top springs back when lightly touched. Serve warm or cold. Serves 18.
Source: The New Pillsbury Family Cookbook, 1975
Per Serving (excluding unknown items): 264 Calories; 13g Fat (43.6% calories from fat); 4g Protein; 34g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 276mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : For a smaller cake, cut ingredients by half and bake cake in an 8-inch square pan for 25 to 30 minutes at 350 degrees F. Or, make the full recipe and make two small cakes–one for now and one to freeze for later.