Jewish Coffee Cake

Jewish Coffee Cake = a yummy Saturday Morning breakfast

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 confectioners' sugar

2 teaspoons ground cinnamon

2 tablespoons butter, melted

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.

*Recipe from Allrecipes.com