Jewish Coffee Cake
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
Ingredients
- ¾ cup butter (1½ sticks)
- 1½ 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
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