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Recipe Collection

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Helen’s Cinnamon Sour Cream Cake

Helen’s Cinnamon Sour Cream Cake Related:   breakfast & brunch, dairy, desserts & sweets, kid-friendly, North America, Shabbat, Shavuot, Yom Kippur

Prep time: 10–15 minutes

Cook time: 45 minutes

Yield: 8–12 servings

Featured in my debut novel, The Two-Family House, this recipe originally came from my grandmother, Tillie Sack.


  • Cake
  • 1 stick (½ cup) butter, melted
  • 1 cup sugar
  • 2 cups flour
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ teaspoon baking powder
  • Topping
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ½ cup chopped nuts


  • Preheat the oven to 350 degrees. Grease a tube pan. Combine all cake ingredients in a large bowl. The batter will be very thick. Combine topping ingredients in a small bowl.
  • Place half of the batter in the pan, then half of the topping, then the rest of batter and the remaining topping mix on top. Bake for 45 minutes or until a knife poked in comes out clean.

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