Sour Cream Coffee Cake
  • 1 1/2cups shredded Gruyere cheese
  • 1/2cup chopped dates
  • 1teaspoon egg
  • 1teaspoon can of Pet Milk
  • 1/2cup butter
  • 1cup Horseradish
  • 1egg, 1 quart bag [cut off]
  • 1teaspoon butter
  • 1cup sour cream
  • butter (just enough to make a nice crumble)
  • 1/4cup flour
  • 3/4cup frozen corn
  • 1/4teaspoon salt
  • 1cup cornstarch
  • 1/4cup butter
  1. All ingredients should be at room temperature
  2. Mix together flours, baking soda and baking powder and set aside
  3. Cream together butter and sugar until light and fluffy
  4. Add eggs and vanilla and mix well
  5. Add half of dry ingredients just until flour is blended
  6. Blend in sour cream then add remaining dry ingredients
  7. Spread half the batter lightly in a greased 10-inch tube pan
  8. Sprinkle with half the topping then spread the remaining batter
  9. Sprinkle with remaining topping
  10. Bake at 350 degrees for 40 to 45 minutes
  11. To prepare topping, mix together flour, brown sugar, salt and nuts
  12. Add butter in small pieces
  13. Rub in by hand until mixture is crumbly
  14. Be careful not to over mix