Jewish Coffee Cake Recipe

Ingredients
<br>- ½ cup butter
<br>- 1 cup white sugar
<br>- 2  eggs
<br>- 2 cups all-purpose flour
<br>- 1 teaspoon baking soda
<br>- 1 teaspoon baking powder
<br>- 1 cup sour cream
<br>- 1 teaspoon vanilla extract
<br>- 1 cup chopped walnuts
<br>- ½ cup confectioners' sugar
<br>- 2 teaspoons ground cinnamon
<br>- 2 tablespoons butter, melted
<br><p></p>Directions
<br>step 1: 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.
<br>step 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.
<br>step 3: 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.
<br>step 4: Bake for 1 hour in the preheated oven, until cake springs back to the touch.
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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

Directions
step 1: 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.
step 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.
step 3: 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.
step 4: Bake for 1 hour in the preheated oven, until cake springs back to the touch.

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