Patrician coffee cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Butter Or Margarine |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 1 | cup | Sour Cream |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Granulated Sugar |
| 1 | teaspoon | Cinnamon |
| 2 | cups | Flour |
| 1 | teaspoon | Baking Powder |
| 1 | teaspoon | Baking Soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Chopped Walnuts |
Directions
TOPPING
Cream butter well. Add sugar, eggs, sour cream, and vanilla and beat for 2 mins on high speed. Add sifted dry ingredients and beat for 8 mins. (N.B. Beating time (8 mins) is important. It makes the cake much higher.) Put batter in a well-greased tube or bundt pan.
Sprinkle with topping and swirl in with a spatula. Bake at 350 F for 45 mins. Do not remove from oven before 45 mins are up. Do NOT open oven door during baking time. Turn upside down on rack and remove pan.
from IF YOU CAN'T STAND TO COOK by Lorraine Gifford; easy-to-fix recipes for the Handicapped Homemaker. Published 1973 by Zondervan Publishing House.
Recipe By : If You Can't Stand To Cook - by Lorraine Gifford From: Dan Klepach Date: 05-09-95 (159) Fido: Cooking