Jewish Coffee Cake
Total preparation time: 50 minutes
Serves: 12Ingredients:
- 1/4 lb butter
- 1 cup sugar
- 2 eggs
- 2 cups cake flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 pint sour cream
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts
Steps:
- Use the first 8 ingredients for the cake; the last 3 for the crumb topping.
- In a large mixing bowl, cream together butter, sugar, and eggs. In a separate bowl, combine sifted dry ingredients. Add dry ingredients to butter and sugar mixture; fold in sour cream and vanilla.
- Pour half the batter into a well-greased tube pan. Sprinkle half the topping mix over the batter. Add the rest of the cake batter. Top with remaining topping.
- Bake at 350°F for 45 minutes. Cool completely and invert onto cake platter.