Jewish Coffee Cake

Cream ½ pound of butter -‘2' sticks

2 cups sugar

4 slightly beaten eggs

1 pt. sour cream (16. Oz)

- add a little at a time-

dry ingredients

3 cups flour

3 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons vanilla

–Mix above together with butter (+ etc) and set aside

Nut Mixture

1 cup chopped walnuts

½ cup sugar

cinnamon to darken(1 tablespoon or more)

(Jackie usually doubles the ‘nut mixture’)

- Flour and butter large baking pan 11" X 14"

Spread ½ cake battter, then ½ nut mixture on top

and REPEAT.


Bake 45 minutes to 1 hour at 350 degrees.

Cool and cut in pieces

It’s easy to make and freezes beautifully!