JEWISH COFFEE CAKE 
1 stick butter
1 c. sugar
1 eggs
1/2 pt. (sm.) sour cream
2 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla

TOPPING:

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

Mix topping ingredients together.

Cream butter, sugar (1 cup), eggs and vanilla. Blend in sour cream. Add dry ingredients and mix. Put half the batter in greased and floured tube pan with removable middle. Sprinkle half the topping mixture over batter. Add remaining batter and sprinkle with remaining topping mixture. Bake at 350 degrees for 35 to 40 minutes.

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“JEWISH COFFEE CAKE”

 

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