Jewish Coffee Cake - A Traditional Christmas and Easter Breakfast Cake in our family, starting in the 1960's

We've had this recipe in the family for over 50 years. It came from the Dee's, family friends of my grandparents, Richard and Kathleen Smith.

6 eggs

1 c. butter

2 c. sugar

1 t. vanilla

4 cups flour

1 t. baking soda

1 t. salt

1 pint sour cream

Cream butter w/sugar. Add eggs and vanilla.

Mix flour with soda and salt. Add flour mixture and sour cream alternately to butter/sugar/egg mixture.

1 c. brown sugar

1 c. chopped walnuts

3 T. cinnamon

Mix sugar, cinnamon and walnuts together.

Grease an angel food pan (or spray with non-stick spray). Put layers of the batter alternately with the nut mixture into the pan, three layers of each.

Bake at 350 for about an hour and 15 minutes, or until it tests done.