JEWISH COFFEE CAKE 
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. sour cream
1 tsp. vanilla

FILLING:

1 c. chopped nuts
2 tsp. cinnamon
1/2 c. sugar
2 c. diced apple

Pour half of batter in pan sprayed with Pam, then half of the filling. Next pour rest of batter and rest of filling on top. Bake at 350 degrees for 1 hour. (Angel food pan size.)

 

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