Russian Christmas Coffee Cake


submitted by zheynar
from St. Petersburg

1 cup sugar
1/2 lb. butter (or margarine)
1 pint sour cream
3 unbeaten eggs
2 1/2 cups flour
3 teaspoons baking powder
1 teaspoon baking soda

Filling and Topping
3/4 cup sugar
4 tablespoons cinnamon
1 cup chopped walnuts or pecans

Preheat the oven to 350 degrees F (180 degrees C). Cream together sugar
and margarine. Mix in the sour cream. Add the unbeaten eggs, one at a
time. In a separate bowl mix the flour, baking powder, and baking soda.
Combine the flour mixture gradually into the butter/egg mixture. The dough
will become stiff. Spoon half the dough into a well-greased and floured
10-inch tube pan. Mix together the topping ingredients: sugar, cinnamon,
and nuts. Sprinkle 3/4 of the topping/filling over the first half of the
dough. Add the remaining dough and sprinkle rest of topping. Bake 1 hour
at 350 degrees. Cool 1 hour before removing from the pan.


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