JEWISH COFFEE CAKE 
1/2 lb. butter
1 3/4 c. sugar
1 pt. sour cream
2 tsp. baking soda
4 eggs
2 tsp. vanilla extract
3 c. flour
2 tsp. baking powder

Cream together butter and sugar well. Add sour cream, baking soda, and eggs, one at a time. Add vanilla extract, flour, and baking powder.

TOPPING:

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

Grease and flour 9x13x2 inch pan. Pour half of batter and half of topping. Cut in with knife and repeat. Bake at 350 degrees for 45 minutes to 1 hour.

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“JEWISH COFFEE CAKE”

 

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