Jewish Coffeecake

Course : Coffees
Serves: 4
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1/4 pound oleo
1 Cup sugar
1 Cup sour cream
2 Cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon almond extract
1/2 Cup sugar
1/2 Cup chopped nuts
1 teaspoon cinnamon

Preparation / Directions:

Cream oleo and sugar together, add sour cream, mix well. Sift dry ingredients together, blend with liquid mixture. Spread half of this mixture into a greased tube pan. Sprinkle with half the topping. Add the other half of the batter. Sprinkle remaining topping on top. Bake at 375 degrees for 30 minutes.


Nutritional Information:

3041 Calories (kcal); 91g Total Fat; (26% calories from fat); 45g Protein; 522g Carbohydrate; 102mg Cholesterol; 1886mg Sodium

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