Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Butter or margarine; softened |
| 1 cup | Sugar |
| 2 \N | Eggs |
| 1 cup | Cultured sour cream |
| 2 cups | Flour |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1 teaspoon | Ground nutmeg |
| ¾ cup | Firmly packed brown sugar |
| ½ cup | Chopped walnuts; (optional) |
| 1 teaspoon | Ground cinnamon |
In large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in sour cream. Sift together flour, baking powder, soda, salt, and nutmeg. Add to mixtue and beat well. Pour into a greased and floured 9 x 13 inch pan.
Combine brown sugar, walnuts and cinnamon and mix well. Sprinkle over batter. Cover and chill overnight. Uncover and bake in pre-heated 350 oven for 35 to 40 minutes. Great for a brunch.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@...> on Oct 06, 1998, converted by MM_Buster v2.0l.