Jewish coffee cake #1

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


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, .

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