Desserts, Coffee Cake

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Jewish Coffee Cake

Course: Dessert
Author: Rose Jablonski

Ingredients

  • ½ C butter
  • 1 C sugar
  • 3 eggs
  • 2 C sifted flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/8 t salt
  • ½ pint sour cream 8 oz
  • 1 t vanilla

Streusel Topping

  • 1 C brown sugar
  • 3 t flour
  • 3 T butter cut
  • 1 t cinnamon
  • ¾ C chopped nuts

Instructions

  • Cream butter and sugar. 
  • Add eggs.
  •  Sift flour with baking powder, soda and salt. 
  • Add to creamed mixture. 
  • Stir in sour cream and vanilla. 
  • Grease tube pan. 
  • Put 1/3 of the streusel on the bottom, then half the dough, then another 1/3 of streusel, then the remainder dough and end with streusel. 
  • Bake at 350° for 55 to 60 minutes.

Notes

December 2003

Cecilia’s Sour Cream Coffee Cake

Author: Carolyn

Ingredients

  • ¾ cup butter (1½ sticks)
  • cups sugar
  • 2 beaten eggs
  • 1 tsp vanilla
  • ½ pint (1 C) sour cream
  • 2 cups sifted flour
  • 1 tsp baking powder
  • ½ tsp baking soda

Topping

  • ½ cup sugar
  • 1 Tbs cinnamon
  • ½ cup chopped pecans

Instructions

  • Cream sugar and shortening. Add eggs and vanilla.
  • Add sour cream and dry ingredients alternately.
  • Grease 9” x 13” pan, put ½ batter, ½ topping, ½ batter and ½ topping. Marbleize slightly.
  • Bake 350° F, 40 minutes. Check with a toothpick.

Notes

September 2005

Cinnamon Flop Cake

Cook Time1 hr
Course: Dessert

Ingredients

  • ½ cup shortening
  • 1 cup sugar
  • 2 cup flour
  • 2 tsp baking powder
  • 1 cup milk

Topping

  • brown sugar
  • cinnamon

Instructions

  • Cream shortening and sugar until light and fluffy (works well in a food processor
  • Add flour and baking powder sifted together alternately with milk
  • Add to greased and floured 8×11 cake pan
  • Sprinkle top generously with brown sugar and cinnamon
  • Bake at 350° for 40-60 minutes