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

Cream together first four ingredients. Sift dry ingredients and add alternately with 1 cup sour cream.

Put half batter in tube pan which has been greased and floured - sprinkle with half of topping; put in remaining batter and sprinkle remainder of topping. Bake at 350 degrees for 55 minutes.

TOPPING:

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

Mix together.

 

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