Jewish Coffee Cake (Sour Cream Coffee Cake)
Item
Title
Jewish Coffee Cake (Sour Cream Coffee Cake)
Description
A recipe for Jewish Coffee Cake, or Sour Cream Coffee Cake
Creator
Ruth Gartell
pages
60
transcription
Ingredients
¾ c. butter or margarine, softened
1 ½ c. sugar
3 eggs
1 ½ tsp. vanilla
3 c. flour
1 ½ tsp. baking powder
1 ½ tsp. soda
¼ tsp. salt
1 ½ sour cream
Filling: Mix.
½ c. brown sugar
½ c. chopped nuts
1 ½ tsp. cinnamon
Directions
Heat oven to 350°. Grease 10x4 inch tube pan, 12 cup Bundt pan or 2 loaf pans. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on medium speed 2 minutes. Mix in flour, baking powder, soda and salt alternately with sour cream. For tube or Bundt pan, spread ⅓ batter in pan and sprinkle with ⅓ of filling; repeat twice. For loaf pans, spread ¼ of batter and sprinkle with ¼ of filling; repeat. Bake about 60 minutes or until wooden pick comes out clean. Cool slightly before removing.
¾ c. butter or margarine, softened
1 ½ c. sugar
3 eggs
1 ½ tsp. vanilla
3 c. flour
1 ½ tsp. baking powder
1 ½ tsp. soda
¼ tsp. salt
1 ½ sour cream
Filling: Mix.
½ c. brown sugar
½ c. chopped nuts
1 ½ tsp. cinnamon
Directions
Heat oven to 350°. Grease 10x4 inch tube pan, 12 cup Bundt pan or 2 loaf pans. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on medium speed 2 minutes. Mix in flour, baking powder, soda and salt alternately with sour cream. For tube or Bundt pan, spread ⅓ batter in pan and sprinkle with ⅓ of filling; repeat twice. For loaf pans, spread ¼ of batter and sprinkle with ¼ of filling; repeat. Bake about 60 minutes or until wooden pick comes out clean. Cool slightly before removing.
