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Jewish Coffee Cake

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Jewish Coffee Cake

From Gail Badal

Ingredients:

Cake:
1/2 lb. butter
2 cups sugar
1 pint sour cream
2 tsp baking soda
2 tsp baking powder
4 eggs
2 tsp vanilla
3 cups flour

Topping:
1/2 cup sugar
2 tsp cinnamon
1/2 cup chopped nuts

Procedure:

Take the butter and sugar -- mix well. Add sour cream, baking soda, baking powder. Add eggs, one at a time, beat well after each egg. Add vanilla and flour, mix well.

Pour dough in 13x9 inch pan.

Mix topping ingredients together. Take more than 1/2 topping mixutre and blend into dough; sprinkle remainder on top.

Bake at 350 degrees for 45 minutes.