| 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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