| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Jewish | Cakes- bun, Coffeecakes | 1 | servings |
INGREDIENTS
| 1/4 | lb | Butter or margarine |
| 1 | c | Sugar |
| 2 | Eggs | |
| 1 | ts | Baking soda |
| 1 | c | Sour cream |
| 1 1/2 | c | Sifted flour |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Vanilla |
| 1/4 | c | Sugar |
| 1 | ts | Cinnamon |
| 1 | ts | Cocoa |
| 2 | tb | Chopped nuts |
INSTRUCTIONS
TOPPING Cream butter or margarine with sugar. Add eggs and mix well. Combine baking soda with sour cream. Combine flour with baking powder. Alternately add sour cream mixture and flour mixture to butter-sugar-egg-mixture. Add vanilla. Combine ingredients for topping. Pour half of batter in greased 9- inch tube pan. Sprinkle with half topping. Pour remaining batter and cover with remaining topping. With a knife, carefully swirl. Bake at 350 degrees approximately 45 minutes. Recipe by: Temple Beth Am Sisterhood Cookbook, Abington, PA p. 145 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Jan 07, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”