Sour cream coffee cake #4
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Soft butter |
| 1½ | cup | Sugar |
| 3 | Eggs | |
| 1½ | teaspoon | Vanilla |
| 3 | cups | Flour |
| 1½ | teaspoon | Baking powder |
| 1½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1½ | cup | Dairy sour cream |
| ½ | cup | Brown sugar (packed) |
| ½ | cup | Finely chopped walnuts |
| 1½ | teaspoon | Cinnamon |
Directions
CINNAMON-NUT FILLING
From: magwrit1@... (Michelle Young) Date: Thu, 1 Aug 1996 15:57:19 -0700 Heat oven to 350 degrees. Grease the tube pan.
Cream butter and sugar thoroughly. Beat in eggs and vanilla. Stir flour, baking powder, soda and salt together. Mix into creamed butter-sugar mixture alternately with sour cream.
Spread ⅓ of batter (about 2 cups) into pan. Sprinkle with ⅓ of filling (about 6 tbsp.). Repeat twice. Bake 50-60 minutes. Cool slightly in pan before removing.
JEWISH-FOOD digest 292
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .