Kibbutz Gonen (Sour Cream Cake)

I first found this recipe in a 1979 copy of the Jerusalen Post while I was a volunteer on Kibbutz Bet Nir in the northern Negev. I used to make a lot of cakes for the Kibbutz members, and this was a favorite. Unfortunately, I lost the recipe when I moved back to the United States. After my marriage I moved back to Israel, and this time lived in the north. By chance my in-laws lived next door to the Kibbutz where this recipe originated, and I was able to get the recipe again.

This cake tastes better the second day and is really good on picnics.

Kibbutz Gonen (Sour Cream Cake)


  • 1/3 to 1/2 cup butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup sour cream


  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/4 cup nuts, chopped
  • 1 cup chocolate chips or chocolate bar, broken

To make the cake, cream the butter and sugar until smooth. Add eggs and vanilla and beat. Sift together the dry ingredients and add alternately with the sour cream. Beat well. Pour into a greased and floured 9 x 13-inch pan. Combine all topping ingredients and sprinkle on top. Bake at 350 degrees for about 20 minutes, until toothpick comes out clean.

Ann Hansen

Galilee Branch

Israel District

Moshav Livnim, Israel

*Excerpted from Worldwide Ward Cookbook: 440 Recipes from LDS Cooks Around the Globe, Compiled by Deanna Buxton, Copyright Covenant Communications, Inc.

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