Patrician Coffee Cake

  • on January 17, 2007
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Ingrients & Directions


1/4 lb Butter Or Margarine 2 c Flour
1 c Sugar 1 ts Baking Powder
2 Eggs 1 ts Baking Soda
1 c Sour Cream 1/4 ts Salt
1 ts Vanilla

TOPPING
1/4 c Granulated Sugar 1 c Chopped Walnuts
1 ts Cinnamon

Cream butter well. Add sugar, eggs, sour cream, and vanilla and beat
for 2 mins on high speed. Add sifted dry ingredients and beat for 8
mins. (N.B. Beating time (8 mins) is important. It makes the cake
much higher.) Put batter in a well-greased tube or bundt pan.
Sprinkle with topping and swirl in with a spatula. Bake at 350 F for
45 mins. Do not remove from oven before 45 mins are up. Do NOT open
oven door during baking time. Turn upside down on rack and remove pan.

from IF YOU CAN’T STAND TO COOK by Lorraine Gifford; easy-to-fix
recipes for the Handicapped Homemaker. Published 1973 by Zondervan
Publishing House.


Yields
1 servings

Article Categories:
Cakes

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