Page 134 - FLIPBOOK NEW

ANNIE AUNGST CRUMB CAKE

Ingredients
3 cups flour
2 cups sugar
1/2 cup butter softened for cake
3 teaspoons baking powder
1/2 cup butter softened for crumbs
2 large eggs
1 cup milk
1 teaspoon vanilla

Instructions
Put 1/2 cup softened butter into a bowl. Add all dry ingredients. Work the mixture
with your hands and remove about 1 cup of the mixture for crumbs. Add milk, beaten
eggs and vanilla extract to the mixture. Pour into a greased and floured pan. The pan
should be about 8x13 oblong or for a thick cake use a 9x9 pan. Put in oven for 25
minutes at 350 degrees and then add crumbs.

CRUMBS: Take the 1 cup of ingredients put aside from dry ingredients and add the
other 1/2 cup softened butter. Work into crumbs and put on cake and place back in
oven for another 15 minutes.

This recipe is from Annie Aungst the wife of Harry Aungst. They lived in Pine Grove.
I remember going to their farm as a little girl. They got their water out of the spring well

in the backyard. One day, Uncle Harry and I went out back and got the fresh, clear and
cold water. It was delicious! They had a huge tree in the front of their farm house with a
tree swing and the house had a big front porch. I had such a great time swinging on that
swing. Harry was my Grandmother, Helen A. Aungst Hubler’s brother. Annie and
Harry were my great aunt and uncle.

MARGARET HUBLER’S SHOO-FLY CAKE

Ingredients
4 cups flour 1/2 cup butter
1 cup brown sugar
Combine to form crumbs and reserve 2 cups crumbs for topping.

1 cup Molasses 2 ¼ cup hot water
1 tablespoon baking soda

Instructions
Combine molasses, hot water and baking soda. After it is cool, pour into a greased
and floured 9 x 12 x 3 pan Sprinkle crumb mixture evenly on top.
Bake 45 minutes at 350 degrees. When cool, cut into small squares.
Makes about 24 pieces.

121