I got this recipe from my husband’s family friend before she passed away. It is a coffee cake that you can count on everyone just loving!
JEWISH COFFEE CAKE
1/2 C. (1 Stick) Butter/Margarine
1 C. White Sugar
3 Eggs
2 C. Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Vanilla
1 C. Sour Cream
TOPPING:
1 T. Flour
3/4 C. Brown Sugar
2 T. Butter (Room Temp)
1 Tsp. Cinnamon
1/2 C. Chopped Nuts
Cream the butter and sugar together and then beat in the eggs. Add baking soda, baking powder and salt to the flour, then combine with the creamed mixture. Now add vanilla and sour cream. Set aside.
Mix topping ingredients together. Grease Bundt pan and pour 1/2 of the topping mixture into the bottom of the pan then pour 1/2 of the batter on top of that and then repeat. Bake at 350 degrees for 40 minutes.
