JEWISH COFFEE CAKE 
1/4 lb. butter
1 c. granulated sugar
2 eggs, unbeaten
1/2 pt. sour cream
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla

TOPPING:

1/4 c. granulated sugar
1 tbsp. brown sugar
1 tbsp. cinnamon
1 c. chopped walnuts

Cream butter and sugar. Add unbeaten eggs, one at a time. Add flour, soda and baking powder mixture alternately with sour cream. Add vanilla last. Put half of batter in well-greased tubular pan. Cover with half of topping. Put remaining batter on top and the balance of topping. Bake at 375 degrees for 45 minutes.

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“JEWISH COFFEE CAKE”

 

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