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Ingredients
| salted butter: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 2 |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| sour cream: 1 cup |
| vanilla extract: 1 tsp |
| walnuts (chopped): 1 cup |
| powdered sugar (unsifted): 1/2 cup |
| ground cinnamon: 2 tsp |
| salted butter: 2 Tbl (melted) |
Jewish Coffee Cake
Credit: AllRecipes
User rating:
"A moist sour cream coffee cake. This is a great recipe from an old friend."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- 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.
- 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.
- 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.
- Bake for 1 hour in the preheated oven, until cake springs back to the touch.