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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Original name is Jewish Coffee Cake but I am not sure why. This is such an incredible breakfast/brunch coffee cake. Ingredients:
2 cups sugar |
1/2 cup margarine, softened |
4 eggs |
2 teaspoons vanilla extract |
1 pint sour cream |
4 cups flour |
2 teaspoons baking powder |
2 teaspoons baking soda |
1/2 teaspoon salt |
1/2 cup margarine, melted |
1 cup brown sugar |
1 cup chopped walnuts |
2 teaspoons cinnamon |
Directions:
1. Sift dry cake ingredients, set aside.
2. Beat sugar, margarine, eggs, vanilla in large bowl.
3. Add dry misture and sour cream to mix. Beat well.
4. Mix all filling ingredients in separate bowl.
5. Pour half of cake batter into greased tub pan, top with half of filling, repeat.
6. Bake at 350 degrees for 1 hour.
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