Jewish coffee cake #1
12 Servings
Ingredients
| Quantity | 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 |
Directions
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, .