Sour Cream Pound Cake or Jewish Coffee Cake
Sour Cream Pound Cake Or Jewish Coffee Cake is an moderately easy dinner. Made with 3 c. flour (regular), 1 1/2 c. sugar, 1 pt. sour cream, 1 1/2 bars margarine and 4 eggs, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Sift flour before measuring, then resift with baking powder, baking soda and salt.
Cream margarine.
Gradually add sugar; beat until fluffy.
Beat in the eggs, then add the flour mixture alternately with the pint of sour cream.
Do not overbeat; beat only until the flour is blended.
Grease and flour a large tube pan.
Turn on the oven at least 10 minutes before putting the cake in.
Bake at 375Β° for 50 minutes.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment