Jewish Coffee Cake recipe

1 servings

1/2 cup butter

1 cup white sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sour cream

1 teaspoon vanilla extract

1 cup chopped walnuts

1/2 cup confectioners' sugar

2 teaspoons ground cinnamon

2 tablespoons butter, melted

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 9x9 inch pan.

Combine the flour, baking soda and baking powder; set aside.

In a medium bowl, cream together the sugar, butter and eggs until smooth.

Add the flour mixture and beat until smooth.

Finally, stir in the sour cream and vanilla.

In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.

Spread half of the batter into the 9x9 inch pan.

Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture.

Spread the melted butter over the top.

Bake for 1 hour in the preheated oven, until cake springs back to the touch.