Pine Hollow
Sour Cream Coffee Cake
           (Isabel Woolschlagers',R.N.)
1/2-cup Crisco
1/2-cup butter
1-cup sugar
2-eggs
1-teaspoon vanilla
1-cup sour cream
1-teaspoon baking soda
1 1/2-cup flour
1 1/2-teaspoon baking powder

TOPPING:
1/2-cup chopped walnuts
1-Tablespoon cinnamon
1/4-cup sugar

Cream shortening, butter and sugar.  Beat eggs lightly.  Add soda to
sour cream.  Sift flour and baking powder together.  Combine all
ingredients.  Add vanilla. Mix well and batter will be thick.  Pour
half of batter into 8x10 inch greased, floured pan.  Sprinkle with half
of topping and twirl  with fork.  Pour remaining batter.  Add topping
and twirl.  Bake 45 minutes at 350 degrees.  Turn off heat.  Leave oven
door ajar (4-6 inches) and let cool 1 hour in oven.

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