"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Jewish Coffee Cake Recipe

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This recipe for Jewish Coffee Cake, by , is from Celebrating 100 years Johanna Bothof, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marian Runia
Added: Sunday, November 2, 2008


1 yellow cake mix with pudding (Pillsbury works best)
1 small box instant vanilla pudding mix
1c. water
1/2c. oil
4 eggs
1tsp. vanilla
1tsp. butter flavoring
3/4c. sugar
2tbsp. cinnamon
1c. chopped walnuts

Mix cake mix, vanilla pudding, water, oil, eggs, vanilla and butter flavoring. Beat for 10 minutes.

Mix sugar, cinnamon, and walnuts in a small bowl.
Preheat oven to 325. Grease bundt cake pan. Fill pan with 1/3 of cinnamon mixture: then with 1/2 of cake mix, then with 1/2 of cinnamon mixture, then rest of cake mix, then rest of cinnamon mixture. Use a table knife to run thru the layers. Be careful not to touch the bottom or sides of the pan. Make several circles around the bundt cake.

Bake for 1 hour. Let set overnight before turning out.




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