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| JEWISH ALMOND COFFEE CAKE | |
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1 stick butter 1 c. sugar 1 c. sour cream 1 1/2 c. flour Add to flour: 1 1/2 tsp. baking powder 1 tsp. vanilla Mix together in order. Add two eggs, beat in one at a time. Pour into 9 x 13 inch pan, ungreased. Spread topping on cake top, swirl in topping gently. TOPPING: 1/2 c. sugar 4 tbsp. cinnamon 6 tbsp. slivered almonds (or more) Bake at 350 degrees for 1/2 hour. | |
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