JEWISH COFFEE CAKE

INGREDIENTS

  • 115 g butter
  • 200 g white sugar
  • 2 eggs
  • 250 g all-purpose flour
  • 5 g baking soda
  • 5 g baking powder
  • 230 g sour cream
  • 5 ml vanilla extract
  • 120 g chopped walnuts
  • 60 g confectioners’ sugar
  • 5 g ground cinnamon
  • 30 g butter, melted
  • half a cup of strong coffee

DIRECTIONS

1.       Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 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 9×9 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.

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