Jewish Coffee Cake - cooking recipe

Ingredients

2 1/2 c. sugar
1/2 stick margarine
4 eggs
3 c. sifted flour
2 1/2 tsp. baking powder
2 tsp. soda
1 pt. sour cream
2 tsp. vanilla
2 tsp. cinnamon
1 c. chopped walnuts

Preparation

Cream 2 cups
sugar
and butter until smooth.
Add eggs and blend.
Sift
flour.
Sift
together
flour, baking powder and soda.
Alternate the sour cream and flour mixture into the creamed mixture; stir
in
the
vanilla.
Pour
1/2 the batter into a greased
13
x
9-inch
pan.
Combine
remaining sugar, cinnamon and walnuts.
Pour
part
of the topping on batter in pan.
Pour rest of
the
batter
into the pan and top with the remaining topping.
Bake at 350\u00b0 for 45 minutes.
Serve out or in the pan; stays fresh
in the pan and will not fall apart as much.
Yield: 16 servings.