Mom’s Jewish Coffee Cake is simple, tasty, and easy. My mom makes it at Christmas every year and it is always a treat. You can find it in the Capital Cooking Cookbook.
Cake:
2 sticks of butter (softened)
2 cups of sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups of flour
1/4 teaspoon salt
1 teaspoon baking powder
2 sticks of butter (softened)
2 cups of sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups of flour
1/4 teaspoon salt
1 teaspoon baking powder
Filling:
1/3 cup brown sugar
1 tablespoon cinnamon
1 cup pecans
1/3 cup brown sugar
1 tablespoon cinnamon
1 cup pecans
Preheat the oven to 325 degrees. Grease and flour your bundt pan. Sift together the flour, salt, and baking powder and set aside. In a medium bowl or electric mixer, cream together butter, sugar and eggs until smooth. Add flour mixture and beat until smooth. Stir in sour cream and vanilla. Add the filling of brown sugar, pecans, and cinnamon, and even those on a “diet” won’t be able to resist!
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