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 brown sugar (original recipe uses confectioner's sugar, but brown sugar is recommended)
• 2 teaspoons ground cinnamon
• 2 tablespoons butter, melted

Directions

Directions
1. 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).

Submitted 6/13/05.
Source: Allrecipes
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
JEWISH COFFEE CAKE