JEWISH COFFEE CAKE 
1) 1 c. butter 3 eggs 1 c. sugar
2) 3 c. flour 1/2 tsp. baking soda 3 tsp. baking powder 1/2 tsp. salt
3) 1 c. sour cream 2 tsp. vanilla
4) 1/2 c. sugar 1/2 c. walnuts, chopped 10 inch tube pan

Beat together ingredients in group (1). Sift ingredients in group (2), then add to first mixture. Add group (3) and beat. Mix sugar and walnuts; set aside.

Spoon half of batter into tube pan. Sprinkle with half of nut mixture. Spoon in remaining batter, then top with remaining nut mixture. Bake at 350 degrees for 1 hour. Serve warm or cold.

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“JEWISH COFFEE CAKE”

 

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