1tsp.baking sodadissolved in a small amount of water
1tsp.baking powder
TOPPING:
1c.sugar
1tsp.cinnamon
Instructions
Cream margarine and sugar until lemon-colored; add eggs, one-at-a-time.
Beat 1 minute each.
Add flour and sour milk alternately; beating thoroughly after each addition.
Add salt, soda, and baking powder; mixing well.
Pour into greased and sugared 13 x 9-inch pan; sprinkle with cinnamon-sugar topping.
Bake at 350° for 35-40 minutes, checking center with a toothpick until pick comes out dry.
Notes
*Recipe from Great Grandmother who came to America before the Civil War.
**Substitute by adding 2 tbsp. vinegar in 2 cup measure and adding milk to make 2 cups.
Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.Before cooking, the raw meat is marinated for three to ten days in a mixture of vinegar or wine, water, herbs, spices, and seasonings. Usually, tougher cuts of meat such as rump roast or bottom round of beef are used, and the long marinating tenderizes the meat. A Sauerbraten dinner is almost always accompanied by a hearty gravy resulting from its roasting and is most often served with potato pancakes (Kartoffelpuffer), potato dumplings (Kartoffelklöße), or Spätzle pasta.
Ingredients used in the marinade, and accompanyments served with Sauerbraten, vary across regions. Regional variants of the dish include those from Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia.
The name “Sauerbraten” is of German origin and means “sour roast”. The word derives from sauer meaning “sour” or “pickled” and Braten meaning “roast meat”
