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Jewish Coffee Cake Recipe

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

Eileen & Lee Stewart
Added: Saturday, December 1, 2007


1/2 c. butter
1 c. sugar
3 eggs
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1/2 pint sour cream
1 tsp. vanilla

3 T.flour, heaping
1 1/2 tsp. cinnamon
1 c. brown sugar
3 T. melted buttr, heaping
3/4 c. chopped nuts

Cream butter & sugar. Add eggs, beat. Sift flour with dry ingredients, add to creamed mixture. Stir in sour cream & vanilla. Grease an angel food tin or bundt pan. Put part of the streusel on the bottom, then half of the dough, then a layer of streusel, the remaining dough, and then more streusel. (use more streusel on the bottom and the biggest share in the middle because what is on the top mostly falls off. Sprinkle a little on top and press it down into dough. Bake at 350 for 55 min.

Personal Notes:
Personal Notes:
I recieved this recipe from my Mom, Elvira Lange. Many years ago she liked to make this coffee cake.




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