Jewish Poundcake

0.0/5 rating (0 votes)

Ingredients

  • 1 cup butter @ room temp
  • 2 cups sugar
  • 2 eggs @ room temp
  • 1 cup sour cream
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups flour
  • 1/3 cup brown sugar - firmly packed
  • 1/2 cup chopped nuts

Directions

  1. Heat oven to 350. Mix last 2 ingredients (streusel) until crumbly. Set aside.

  2. Cream butter, sugar and eggs.

  3. In separate bowl, mix sour cream, vanilla and salt.

  4. In separate bowl, sift together the flour, baking powder and soda -- add half of it (mix well) and then half the sour cream mixture to butter mixture. Stir well and add remaining halfs of sour cream and flour mixture -ending with flour.

  5. Sprinkle half the streusel mixture in well greased tube pan. Spoon on half the batter. Sprinkle remaining streusel mixture on batter. Spoon on remaining batter.

  6. Bake for 45 mins. Or until cake tests done.

Comments (0)

Leave a comment

You are commenting as guest.