Ripple Coffeecake

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250 g flour-aireated
1 tsp b. powder
0.5 tsp b.soda
0.5 tsp salt
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115 g butter
200 g sugar
1 tsp van.
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2 eggs
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230 ml sour cream
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Filling:
2 Tbsp cocoa
50 g sugar
75 ml walnut hachee

=Add flour & sour cream alternately in 3X, just to smooth each time.
0.5in in 9x9x2 w paper & butter.
Sprinkle filling, then rest of batter
 
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