Jewish Coffee Cake

Sift together:
2 cups flour
1 teaspoon baking soda
1 / 4 teaspoon salt

Soften:
1 / 2 cups butter

Add to butter:
1 cup sugar
2 teaspoons vanilla
2 eggs

Add dry ingredients alternately with 1 cup sour cream. Spoon ½ batter into ungreased pan. Sprinkle ½ nut topping. Add rest of batter, then remaining nut topping. Bake at 350 degrees for 45 to 50 minutes till golden brown.

Nut Topping
1 / 2 cup brown sugar
1 tablespoon cinnamon
1 cup chopped walnuts or pecans

My mother's recipe.
This recipe is 70 years old.
Old Time Recipes From Chris in NM

http://www.nancyskitchen.com