| 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.
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