Cake: Sour Cream Coffee Cake

1/2 c. margarine

1 c. sugar

2 eggs

2 c. sifted flour

1 tsp. soda

1 tsp. baking powder

1/2 tsp. soda

1 c. dairy sour cream

1 tsp. vanilla

Cream margarine and sugar well, then add well-beaten eggs.  Sift dry ingredients and add to creamed mixture alternately with the dairy sour cream, beginning and ending with flour.  Stir in vanilla.  Pour half of batter into well buttered 9x13-inch pan and cover with half of a mixture of 1/3 cup brown sugar, 1/4 cup white sugar, 1 teaspoon cinnamon, 1/4 cup chopped pecans.  Pour in remaining batter and top with remaining nut mixture.  Bake at 325 for 35 minutes.

Mrs. Sydney (Modjeska) Hawkins

Our Swiss Pantry II

First Mennonite Church

1987