JEWISH COFFEE CAKE 
1 stick butter
1 c. sugar
3 eggs
1 c. sour cream
1 tsp. baking soda
1 tsp. baking powder
2 c. flour
1/2 tsp. salt
1 tsp. vanilla

Cream butter, sugar, beat well. Add eggs, beat. Add flour, baking powder, soda and salt. Mix. Add sour cream and vanilla. Beat well. Add half of batter to lightly greased angel food pan. Sprinkle half of topping on butter, then add rest of butter, finish with rest of topping.

TOPPING:

1/2 c. nuts
2 tbsp. soft butter
3/4 c. brown sugar
2 tsp. cinnamon
2 tbsp. flour

 

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