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Results 21 - 30 of 47 for jewish sour cream coffee cake
Mix: Put half of mixture in 9 x 13 inch pan. Spread with mixture of:
Mix cake mix, eggs, pudding, sour cream, and oil well. In ... 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 butter and sugar. Add unbeaten ... mixture alternately with sour cream. Add vanilla last. Put ... topping. Bake at 375 degrees for 45 minutes.
Topping: Mix and set aside. ... vanilla together. Alternate cream and flour mixtures to form ... other half. Bake at 350 degrees for 40 minutes.
Combine cake mix, instant pudding, eggs, oil, and sour cream. Beat 5 minutes. Pour ... sugar, apple, and nuts. Bake at 350 degrees for 50 minutes.
Stir, blend and set aside. ... to room temperature. Cream butter, sugar and vanilla. Add ... mixture. Fold in sour cream, batter will be thick. ... Place half of cake batter in pan and smooth ... minutes or until done.
Mix all ingredients together. Dough ... some of the cake mixture in pan, then add ... mixture and swirl mixture in pan. Bake one hour at 350 degrees.
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 butter and sugar together; add ... and alternate with sour cream, adding to creamed mixture. ... degrees for 45-60 minutes. Serves 8-12.
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