"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jewish Coffee Cake Recipe

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This recipe for Jewish Coffee Cake, by , is from The Trumbo Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Brzezinski
Added: Sunday, March 25, 2007


1 c. sugar
1c. butter
3 eggs

2 cups flour
1 tsp. bkg. powder
1 tsp. bkg. soda
1/8 tsp. salt
1 tsp. vanilla
1 8oz. carton sour cream

1/2 c. chopped pecans
3/4 c. brown sugar
1 tsp. cinnamon
2 TBLSP. flour
2 TBLSP. butter

Grease and flour bottom only of tube pan;

Beat together ;
sugar, butter, and eggs
Add rest of ingredients thru sour cream;

Spread less than 1/2 of dough in bottom of tube pan; sprinkle with 1/2 of topping;
Add rest of dough, then sprinkle with remaining topping.

Bake at 350 degrees for 50-60 min.


Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
This recipe was from Mary Forde, a roommate of Anne's her freshman year of college, in Wausau, Wi. It has been a family favorite ever since.




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