Jewish Coffee Cake Recipe
Summary
Ingredients
| Butter | 1⁄2 Cup (8 tbs) | |
| White sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| 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 | |
| Confectionerâs sugar | 1⁄2 Cup (8 tbs) | |
| Ground cinnamon | 2 Teaspoon | |
| Butter | 2 Tablespoon, melted |
Nutrition Facts
Serving size
Calories 529 Calories from Fat 259
% Daily Value*
Total Fat 30 g45.9%
Saturated Fat 13.7 g68.3%
Trans Fat 0 g
Cholesterol 106.1 mg35.4%
Sodium 263.9 mg11%
Total Carbohydrates 60 g20.1%
Dietary Fiber 2.3 g9.4%
Sugars 33.9 g
Protein 8 g15%
Vitamin A 13.6% Vitamin C 0.78%
Calcium 11.8% Iron 12.6%
*Based on a 2000 Calorie diet
Directions
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.
Chef
