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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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