| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Hungarian | Bake-shoppe, Breads & ro | 1 | Servings |
INGREDIENTS
| 1 | c | Butter Or Margarine |
| 2 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1 | c | Sour Cream |
| 2 | c | Cake Flour |
| 1 1/4 | c | Baking Powder |
| 1/4 | ts | Salt; *see note |
| 1/2 | c | Brown Sugar |
| 1/4 | c | Chopped Pecans |
| 1 | ts | Cinnamon |
INSTRUCTIONS
TOPPING *use none if using salted butter. Cream butter and sugar, add eggs. Add vanilla. Fold in sour cream. Sift dry ingredients together. Add to sour cream mixture. Combine remaining ingredients, place 1/2 batter in well greased tube pan. Sprinkle 1/2 topping over batter. Add remaiing batter, sprinkle remaining topping. Bake one hour at 350° Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969 billspa@icanect.net Recipe by: James Sustice Posted to Bakery-Shoppe Digest by "Bill Spalding" <billspa@icanect.net> on Apr 12, 1998
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