Jewish Coffee Cake

Breakfast-Brunch
Preparation time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Cook time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Servings: 12

Ingredients

  • 1/4 lb butter
  • 1 cup sugar
  • 2 eggs
  • 2 cups cake flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 pint sour cream
  • 1 teaspoon vanilla
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts

  1. Use the first 8 ingredients for the cake; the last 3 for the crumb topping.
  2. In a large mixing bowl, cream together butter, sugar, and eggs. In a separate bowl, combine sifted dry ingredients. Add dry ingredients to butter and sugar mixture; fold in sour cream and vanilla.
  3. Pour half the batter into a well-greased tube pan. Sprinkle half the topping mix over the batter. Add the rest of the cake batter. Top with remaining topping.
  4. Bake at 350°F for 45 minutes. Cool completely and invert onto cake platter.

High Pointe Inn

Details

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  • Fax (508) 362-4401
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