| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Butter or margarine; softened |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 | c | Cultured sour cream |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Ground nutmeg |
| 3/4 | c | Firmly packed brown sugar |
| 1/2 | c | Chopped walnuts; (optional) |
| 1 | ts | Ground cinnamon |
INSTRUCTIONS
In large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in sour cream. Sift together flour, baking powder, soda, salt, and nutmeg. Add to mixtue and beat well. Pour into a greased and floured 9 x 13 inch pan. Combine brown sugar, walnuts and cinnamon and mix well. Sprinkle over batter. Cover and chill overnight. Uncover and bake in pre-heated 350 oven for 35 to 40 minutes. Great for a brunch. Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@megsinet.net> on Oct 06, 1998, converted by MM_Buster v2.0l.
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