Jewish Coffee Cake

This cake has nothing to do with coffee, apart from the fact that you may eat too much while drinking one.

I've been mulling over this cake for a while, I have it in one of my tattered books and always overlooked it. The recipe I had called for a packet vanilla cake mix and an instant pudding pack, which I didn't have, so I went to my good friend Google. The recipe I found was completely different, and when I saw the mouth watering photo, I was determined to make it.

Again ingredients I didn't have....sour cream and walnuts. I'm always one for substituting and experimenting, sometimes it works, sometimes it doesn't. Instead of sour cream, I used the three quarters of a cup of cream I had in the fridge with a teaspoon of lemon juice in it, and added some yoghurt to make up the cup. I used choc chips instead of walnuts, and didn't do the final layer on top, just the melted butter. It worked, the possibilities of that middle layer are endless, however I will have to try the recipe as it is one of these days.

Jewish Coffee Cake

1/2 cup butter                                  1 cup sour cream

1 cup sugar                                     1 teaspoon vanilla

2 eggs                                             1 cup chopped walnuts

2 cups flour                                     1/2 icing sugar

1 teaspoon bi carb soda                2 teaspoon cinnamon

1 teaspoon baking powder            2 tablespoon melted butter

Preheat oven to 175. Grease and flour a 22 cm tin.

Cream together the sugar, butter and eggs until smooth. Add the flour, bi carb and baking powder and beat. Lastly, mix in the sour cream and vanilla.

Mix together the nuts, icing sugar and cinnamon.

Spread half the cake mix into the cake tin. Sprinkle most of the nut mix over, then top with the remaining cake mix. 

Top with the remaining nut mix and spread the melted butter over.

Bake for 1 hour, until the top springs back lightly.



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