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

TOPPING:

1/2 c. granulated sugar
1 tsp. cinnamon
1/2 c. crushed walnuts

Cream butter and sugar. Add eggs one at a time. Add vanilla. Sift all dry ingredients. Add alternately with sour cream. Pour half into tubular pan. Sprinkle with half of topping. Pour remainder on top. Sprinkle with the rest of the topping. Bake at 350 degrees for 45 minutes.

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