Jewish Coffee Cake
Jewish Coffee Cake Sue Jahns
1 cup sugar
1 cup butter
3 eggs unbeaten
2 cups flour
1 teaspoon baking soda`
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
Cream sugar and butter; add eggs. Add flour, baking soda, baking powder and salt; add to sugar mixture alternately with sour cream. Add vanilla. Pour one half of batter in greased and floured tube pan; top with one half of filling. Repeat procedure until remaining batter and filling are used. Bake at 350 degrees for 45 minutes or until cake pulls away from sides.
Filling
1/2 cup chopped nuts
3/4 cup brown sugar
1 teaspoon cinnamon
2 Tablespoons flour
Combine ingredients