A moist sour cream coffee cake. This is a great recipe from an old friend.

Jewish Coffee Cake

Ingredients

  • 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

Instructions

    1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan. Combine the flour, baking soda and baking powder; set aside.

    2 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.

    3 Spread half of the batter into the 9×9 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.

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


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