Jewish Coffee Cake, from my mother’s recipe box. This recipe is really easy and delicious.
Cream 1 cup sugar and 1/2 cup soft butter. Add 2 eggs, 1 cup sour cream, 1 teaspoon vanilla, and mix well.
In a separate bowl, combine 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and a pinch of salt. Add to the wet ingredients and beat ’til smooth.
Prepare a mixture of chopped walnuts, (about 1 cup), 1/8 cup sugar, and 1/2 teaspoon cinnamon. The measurements for this walnut-sugar-cinnamon topping/filling are negotiable, depending on your taste.
Place 1/2 the batter in a bundt pan or a 9″ square or round pan that has been buttered.
Sprinkle half the cinnamon-sugar-walnut mixture evenly over the batter. Cover with the remaining batter and sprinkle the top with the remaining cinnamon-sugar-walnut mixture.
Bake at 350 degrees Farenheit for about 45 minutes. Check after 35 minutes. A toothpick or a very thin knife should come out clean, and the top should spring back when pressed gently. Eat it while it’s hot!
My mom made this alot when we were kids, and she still does, and so do I.
I remember one time she made it and we were all crowded into the kitchen, anticipating, drooling, a few neighborhood kids were there in addition to my mom’s four kids. The cake finally came out of the oven and we were all served a slice, whereupon we all simultaneously and with horror had to spit it out! My mom had accidentally used salt instead of sugar!
A few more pictures to cleanse your palates:
A cloud caught my eye as I approached the reservoir, and I ended up parking and walking down to the water’s edge and getting giddy with the sunset! If there was any question in my mind earlier in the day about whether or not to invest in a better camera, this experience made up my mind and the answer is “GET A NEW CAMERA!”
I hope that life treats you kindly this week.
Do drop in and say a few syllables….