Jewish Coffee Cake

"Every inch of this Jewish coffee cake screams soft, moist and delicious! Start by creaming 1 stick of butter and sugar. Add eggs and vanilla and keep beating. Next is the dry ingredients and the sour cream, adding alternately until all incorporated into the batter. Pour half the batter into an angel food cake pan. The middle and topping is 1 cup chocolate chips, 1/2 cup chopped nuts, 3/4 cup light brown sugar, 2 tablespoons of softened butter and 1 Tablespoons of cinnamon. Pour remaining batter over middle layer and top with remaining topping. Bake and enjoy!"

Preparation Time20 min

Cooking Time40 min

Cooking MethodOven