Jewish Coffee Cake

A moist sour cream coffee cake. This is a great recipe from an old friend.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.

Step: 2

In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.

Step: 3

Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.

Step: 4

Bake for 1 hour in the preheated oven, until cake springs back to the touch.

Per Serving: 364 calories; protein 5.4g; carbohydrates 40.2g; fat 21g; cholesterol 64.9mg; sodium 236.2mg.

Eating healthy breakfast to continue the day has become a fabulous habit. It’s a fabolous way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and bring me power to make on the morning. The sweetness is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and make keep you feeling full all day , and less likely grab a snack out of the vending machine before lunchtime.

Making fruit a at 7.00 clock habit is simple . Simply put the fruit in your refrigerator next to the sweet drink or on the table next to your cereal bowl , or beside your coffee maker or tea kettle — somewhere where you’ll find it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.