"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for JEWISH COFFEE CAKE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Monday, November 3, 2008


1 stick margarine
2 c. flour
1 t. soda
1/4 t. salt
1 c. sour cream
1 c. sugar
2 eggs
1 c. chocolate chips
1 t. vanilla
1 t. baking powder

Combine all ingredients. Pour 1/2 in greased pan (I use bundt pan). Sprinkle with 1/2 of topping. Pour rest of batter, cover with remaining topping. Bake 45 minutes at 350.

Topping: 1/4 c. brown sugar, 1/4 c. chopped nuts, Cinnamon




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