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Results 11 - 20 of 68 for jewish coffee cake
Mix ingredients with spoon. Will ... or angel food cake pan. Then add 1/2 topping ... until when knife inserted in the middle, comes out clean.
Beat cake mix, pudding, oil, water, and ... the rest of the topping mixture. Bake at 350°F for 1 hour. Cool 15 - 20 minutes before serving.
Pour half of batter in pan sprayed with Pam, then half of the filling. Next pour rest of batter and rest of filling on top. Bake at 350 ...
Cream butter, sugar, beat well. Add eggs, beat. Add flour, baking powder, soda and salt. Mix. Add sour cream and vanilla. Beat well. Add ...
Cream butter and sugar. Add unbeaten eggs, one at a time. Add flour, soda and baking powder mixture alternately with sour cream. Add ...
Mix cake mix, eggs, pudding, sour cream, ... Place rest of mix over sugar layer. Sprinkle rest of sugar on top. Bake 60 minutes at 350 degrees.
Beat together ingredients in group (1). Sift ingredients in group (2), then add to first mixture. Add group (3) and beat. Mix sugar and ...
Cream: Add: Sift: 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt Add alternately to: 1 tsp. almond extract Pour 1/2 of batter into ...
Add to flour: 1 1/2 ... into 9 x 13 inch pan, ungreased. Spread topping on cake top, swirl in topping gently. Bake at 350 degrees for 1/2 hour.
Cream sugar and butter. Add eggs, sour cream, vanilla, flour, baking powder and baking soda. Beat until smooth. Grease a tube pan and pour ...
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