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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Jewish Coffee Cake Recipe

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This recipe for Jewish Coffee Cake is from The Scherbarth Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

Streusel:
3 T.flour, heaping
1 1/2 tsp. cinnamon
1 c. brown sugar
3 T. melted buttr, heaping
3/4 c. chopped nuts
Directions:
Directions:
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 350º 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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