Jewish Coffee Cake
|Butter||1⁄2 Cup (8 tbs)|
|White sugar||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Walnuts||1 Cup (16 tbs), chopped|
|Confectioner' s sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||2 Teaspoon|
|Butter||2 Tablespoon, melted|
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.