Jewish Coffee Cake recipe

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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

Nutrition Info

363.5 calories
carbohydrate: 40.2 g
cholesterol: 64.9 mg
fat: 21 g
fiber: 1.4 g
protein: 5.4 g
saturatedFat: 9.5 g
servingSize: -
sodium: 236.2 mg
sugar: 22 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

Recipe Yield

1 9x9-inch pan

Recipe Note

A moist sour cream coffee cake. This is a great recipe from an old friend.

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