JEWISH COFFEE CAKE|
1 c. Crisco
2 c. sugar
2 tsp. baking soda
2 tsp. vanilla
2 c. sour cream
3 c. sifted flour
1/2 tsp. salt
3/4 c. coconut
3/4 c. nuts
1/2 c. sugar
2 tsp. cinnamon
Put all ingredients together. Beat a full 3 minutes.
Pour a little into greased tube pan until bottom is covered.
Sprinkle some of topping, then batter, then topping, then
batter then topping, making several layers ending with the
topping. Use a knife and swirl the batter and topping togeth-
er. Bake at 370 degrees for 1 hour and 25 minutes.
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