Servings: 1 cake (approx 9x9x2 cake pan)

Cake: subheading: Cake:
2 sticks of softened butter 2 sticks of softened butter
1 cup sugar 1 cup sugar
1 whole egg 1 whole egg
2 egg yolks (retain egg whites for top) 2 egg yolks (retain egg whites for top)
1 tsp vanilla 1 tsp vanilla
1 cup sour cream (or yogurt) 1 cup sour cream (or yogurt)
3 cups flour 3 cups flour
2 tsp baking powder 2 tsp baking powder
Half tsp salt Half tsp salt
 
Topping: subheading: Topping:
Handful of batter set aside. Handful of batter set aside.
Additional flour Additional flour
~1 cup jam (Apricot is traditional) ~1 cup jam (Apricot is traditional)

Cream together butter and sugar.
Mix in egg, egg yolks, vanilla, sour cream (or yogurt).
Sift in flour, baking powder, salt.
Leave like a handful of batter at the end and add more flour to it for the lattice top. Just eyeball it to get a nice consistency to shape into strips. You can also roll it out flat like pie crust and cut strips.
The batter will be thicker than usual cake batter. Spread it into a greased pan (I used a 9 inch square glass dish) and top with about a cup of jam (I eyeballed it). Apricot is traditional, but any kind of jam will work. Then lay the strips of dough on top. If you want the top to be shiny you can brush the leftover egg whites using a pastry brush.
Bake for around 50 min, or until the top is golden and a knife comes out clean. Try not to eat it all!

From /r/Old_recipes: www.reddit.com/r/Old_Recipes/comments/fxy8n8/ive_been_bak...  From /r/Old_recipes: www.reddit.com/r/Old_Recipes/comments/fxy8n8/ive_been_bak...