|Jewish Coffee Cake|
"A wet bitter cream espresso cake. This is a exceptional recipe from an vintage friend."
- 1/2 cup butter
- 1 cup white sugar
- 2 eggs
- 2 cups all-motive flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup bitter cream
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- half of cup confectioners' sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter, melted
|Prep :||Cook : 12M||Ready in :|
- Preheat oven to 350 ranges F (one hundred seventy five tiers C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set apart.
- In a medium bowl, cream collectively the sugar, butter and eggs till smooth. Add the flour mixture and beat till easy. Finally, stir within the sour cream and vanilla. In a separate bowl, integrate the nuts, confectioners' sugar and cinnamon.
- Spread 1/2 of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the final batter and pinnacle with the rest of the nut aggregate. Spread the melted butter over the pinnacle.
- Bake for 1 hour within the preheated oven, till cake springs back to touch.
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