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Jewish Coffee Cake Recipe

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This recipe for Jewish Coffee Cake, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michele Trescott
Added: Saturday, January 20, 2007


1/2 cup shortening
3/4 cup sugar
1 tsp. vanilla
3 eggs
2 cups flour
1 tsp. baking powder
1 tsp. soda
1+ cup sour cream

1 cup nuts
2 tsp soft butter
3/4 cup brown sugar
2 tsp cinnamon

Cream together shortening, sugar and vanilla. Add 3 eggs one at a time. Beat well after each egg is added. Sift flour, baking powder and soda together in another bowl. Add dry mix to wet mix. Alternate with 1 cup sour cream.

In a separate bowl, mix topping ingredients together.

Spread 1/2 of batter in a greased and floured 10 inch tube pan. Put 1/2 of topping mixture over batter. Cover with remaining batter and nut topping.

Bake at 350 for 50 minutes. Leave in pan 30 minutes then remove. (Can be turned onto a plate and flipped back onto another plate to bring it upright again).

Preparation Time:
Preparation Time:
15 minutes prep. + 50 min. baking + 30 min. to cool




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