Jewish Coffee Cake #2
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
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
----STREUSEL TOPPING----
3/4 c Dark brown sugar 3 ts Flour 3/4 c Chopped nuts 1/2 c Sugar
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
3/4 c Dark brown sugar 3 ts Flour 3/4 c Chopped nuts 1/2 c Sugar
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