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JEWISH COFFEE CAKE Recipe | |
Cakes | |
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Ingredients:
1/2 cup butter1 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 brown sugar (original recipe uses confectioner's sugar, but brown sugar is recommended) 2 teaspoons ground cinnamon 2 tablespoons butter, melted
Directions:
Directions1. Preheat oven to 350 degrees F (175 degrees C). (Decrease temperature by 25 degrees for dark pans). Grease and flour a 9x9 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, brown sugar, and cinnamon. 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. 4. Bake for 1 hour in the preheated oven, until cake springs back to the touch. Makes 1 -9x9 inch pan (12 servings). | |