Jewish coffee cake #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | Sticks margarine | |
| ½ | pint | Sour cream |
| 2 | Eggs | |
| 1 | cup | Sugar |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Sugar |
| ¼ | cup | Brown sugar |
| 1 | cup | Chopped walnuts |
| 2 | teaspoons | Cinnamon or more |
Directions
BATTER
TOPPING
From: amwilson@... (A Wilson)
Date: Sun, 4 Aug 1996 12:01:40 PST Combine the batter. Grease and flour tube pan. Put ⅓ sugar mixture in bottom, then ½ of batter, then ⅓ of sugar mixture and rest of batter.
Add remaining sugar mixture. Bake 1 hr. at 350 F. Remove from pan after resting 5 minutes when removed from oven. Cool 1 hr.
Mm-recipes Digest V3 #210
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .