Jewish Coffee Cake

BATTER MIXTURE INGREDIENTS:

• 2 Eggs
• 1 C. Sugar
• 2 sticks Butter or Margarine
• 1½ C. Sour Cream (16 oz.)
  (or 1 C. Sour Cream plus 2/3 cups of Milk)
• 3 C. Sifted Flour (or use Sofasilk Flour)
• ½ tsp. Salt
• 1 tsp. Baking soda
• 1 tsp. Vanilla
• ½ tsp. Almond Extract (optional)

NUT MIXTURE INGREDIENTS:

• 1 C. Chopped Walnuts
• 1/2 C. Sugar
• 1 1/2 tsp. Cinnamon

Directions:

• In a large mixing bowl, beat the eggs. Melt butter/margarine. Beat eggs, sugar and melted butter/margarine together. Add sour cream. Mix well. Add flour, baking soda and salt mixing batter on low/medium speed. Add Vanilla [and Almond Extract] and mix everything together.
• Grease and flour a 9 x 13” cake pan.
• Using a spoon, combine the nut mixture in a small bowl.

Assembly:

• Spread about ½ of the batter into the prepared cake pan. Sprinkle about ¾ of the nut mixture on top of the batter, (keeping the reserved nut mixture for the top of the cake).
• Spread the other half of the batter in the cake pan. Use a spatula or knife to cut through the cake batter so the nuts will go through the cake. Sprinkle the remaining nut mixture on top of the cake batter.

Bake at 350 degrees for 35-40 minutes. Cool. (Makes a wonderful breakfast cake…or anytime cake. It’s nice served with a dollop of Cool Whip!)