| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Jewish | Cake | 12 | Servings |
INGREDIENTS
| 1/2 | c | Butter |
| 1 | c | Firmly packed light brown sugar |
| 3 | lg | Eggs |
| 1 | ts | Vanilla extract |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | pt | Sour cream |
| 3/4 | c | Dark brown sugar |
| 3 | ts | Flour |
| 3/4 | c | Chopped nuts |
| 1/2 | c | Sugar |
INSTRUCTIONS
STREUSEL TOPPING From: Linda Shapiro / Naples FL <lss@coconet.com> Date: Wed, 3 Jul 1996 08:25:25 -0400 Recipe By : Internet/ Lauren Roberts 4-96 OVEN: 350, Grease an angel food pan. Cream butter and sugar. Add vanilla. Beat in eggs well. Add dry ingredients alternately with the sour cream. Place 1/3 of streusel on bottom of pan and then half of batter, then 1/3 of streusel, then rest of batter, sprinkling the remaining streusel on top. Bake for 55 minutes. FOR STREUSEL: Mix all ingredients together. NOTES : Serving Size: 10 JEWISH-FOOD digest 226 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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