Jewish Coffee Cake

Jewish Coffee Cake (from the kitchen of Carol Linkkila) From Bruce & Jill's Favourite Family Recipes 1/4 lb butter 1 cup sugar 2 eggs 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 teaspoon almond extract

Topping: 1/4 cup sugar 1 teaspoon cinnamon 1/2 cup chopped walnuts

Cream butter and sugar. Add eggs, beating well after each addition. Add dry ingredients alternately with sour cream and beat well. Add almond extract and mix well. Mix sugar, cinnamon and walnuts together for topping. Pour half the batter into greased tube pan. Spread half the topping over. Add remaining batter and cover with remaining topping. Swirl with knife through batter. Bake at 350 degrees for 45 minutes to an hour.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

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