The wheat germ is the secret ingredient and gives this a great nutty flavor. This recipe makes two 9-inch crumb cakes and freezes beautifully.

3	cup	flour
2	cup	sugar
1/4	cup	wheat germ
1	tbl.	baking powder
1/2	tea.	salt
1	cup	real butter
2	tea.	ground cinnamon
4		eggs, separated
1	cup	milk
1/4	cup	real butter, melted and divided

• Combine first 5 ingredients; mix well. Cut in 1 cup butter with a pastry blender until mixture resembles coarse meal. Remove 1 cup of the mixture; combine with cinnamon, and set aside.
• Beat egg yolks on high speed of an electric mixer 2 minutes or until thick and lemon colored; gradually beat in milk. Add the flour mixture, stirring just until moistened.
• Beat egg whites (at room temperature) at high speed of an electric mixer until soft peaks form. Fold egg whites into batter.
• Pour batter into two greased and floured 9-inch round cakepans. Sprinkle tops with reserved flour mixture.
• Bake at 400 degrees F. for 30 minutes.
• While still warm, drizzle each cake with 2 tablespoons melted butter.

  Yield: Two 9-inch coffee cakes