Yield: 12 Servings
Measure | Ingredient |
---|---|
½ cup | Butter |
1 cup | Firmly packed light brown sugar |
3 larges | Eggs |
1 teaspoon | Vanilla extract |
2 cups | Flour |
1 teaspoon | Baking powder |
1 teaspoon | Baking soda |
½ pint | Sour cream |
¾ cup | Dark brown sugar |
3 teaspoons | Flour |
¾ cup | Chopped nuts |
½ cup | Sugar |
STREUSEL TOPPING
From: Linda Shapiro / Naples FL <lss@...> Date: Wed, 3 Jul 1996 08:25:25 -0400 Recipe By : Internet/ Lauren Roberts 4-96 OVEN: 350, Grease an angel food pan.
Cream butter and sugar. Add vanilla. Beat in eggs well. Add dry ingredients alternately with the sour cream.
Place ⅓ of streusel on bottom of pan and then half of batter, then ⅓ of streusel, then rest of batter, sprinkling the remaining streusel on top.
Bake for 55 minutes.
FOR STREUSEL: Mix all ingredients together.
NOTES : Serving Size: 10
JEWISH-FOOD digest 226
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .