20 minutes
Preheat oven for 325*F.
Grease, and flour an 9x9-inch cake pan.
Topping; 1/3 cup white sugar,
1 cup of fine chopped nuts,
1 tsp. cinnamon
Blend well, and set aside.
1 cup sour cream,
1 tsp. baking soda,
1/2 cup margerine, softened,
1 cup white sugar,
2 eggs,
1 1/2 cup sifted flour,
2 tsps. baking powder,
1 tsp. salt,
Into a mixing bowl, measure sour cream, and baking soda, stir. Add softened margerine, sugar, and eggs.
Beat well. Sift over contents; flour, baking soda, and salt. Blend, do not over stir. Pour half the batter into a greased, and floured 9x9 cake pan. Sprinkle half the topping over batter. Spread remaining batter over, and sprinkle the remaining topping evenly.
Preheat oven for 325*F.
Grease, and flour an 9x9-inch cake pan.
Topping; 1/3 cup white sugar,
1 cup of fine chopped nuts,
1 tsp. cinnamon
Blend well, and set aside.
1 cup sour cream,
1 tsp. baking soda,
1/2 cup margerine, softened,
1 cup white sugar,
2 eggs,
1 1/2 cup sifted flour,
2 tsps. baking powder,
1 tsp. salt,
Into a mixing bowl, measure sour cream, and baking soda, stir. Add softened margerine, sugar, and eggs.
Beat well. Sift over contents; flour, baking soda, and salt. Blend, do not over stir. Pour half the batter into a greased, and floured 9x9 cake pan. Sprinkle half the topping over batter. Spread remaining batter over, and sprinkle the remaining topping evenly.
