Cake: Cream butter, sugar, eggs and vanilla in large bowl on medium speed of electric mixer until light and fluffy.
Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream, making three additions of dry ingredients and two of sour cream. Fold in pineapples and toffee bits. Spread batter in a greased 13x9 inches cake pan.
Topping: Combine all ingredients, mixing until crumbly. Sprinkle evenly over batter.
Bake for 40 minutes or until toothpick inserted in center comes our clean. Oven at 350F. (Picture 44)
Apples can be used instead of pineapples, pealed, cored and cut into cubes. Very tasty and moiste cake. It can be frozen.
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