Jewish Coffee Cake

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.

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.

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.

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