Jewish Coffee Cake

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

Preparation Details

Prep Time: Not available

Cook Time: Not available

Total Time: Not available

Servings: 12

Ingredients

• ½ 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
• ½ cup confectioners’ sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons butter, melted

Steps

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.