| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cake | 8 | Servings | |
INGREDIENTS
| 2 | c | Brown sugar |
| 2 | c | Flour |
| 1 | Stick butter or margarine | |
| 1 | Egg | |
| 1 | c | Sour cream |
| 1 | ts | Baking soda; stirred into the sour cream |
| 1 | ts | Nutmeg |
| Finely chopped nuts |
INSTRUCTIONS
From: Elizabeth Harris <chlamy@acpub.duke.edu> Date: 28 Mar 1994 23:18:21 -0500 (Beth Tartan Cookbook - Beth Tartan was the food editor for the Winston-Salem NC Journal/Sentinel some years ago.) Original recipe called for deep 8x8S pan, which I don't have. I make this in a 7.5 x 12S Corningware pan. Mix brown sugar, flour and butter until crumbly. Put 2 cups of these crumbs into the pan and pat down. To the remaining crumbs, add the egg, sour cream (with baking soda stirred in) and nutmeg. Sprinkle with finely chopped nuts. I think it looks nice with sliced almonds. Bake 1 hour at 325 degrees. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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