Jewish coffee cake

Jewish coffee cake

Ingredients/Components

• eggs - 4 item
• c sugar - 2 item
• tsp baking powder - 2 item
• tsp vanilla - 2 item
• pint sour cream - 1 item
• tsp cinnamon - 1 item
• tsp baking soda - 2 item
• c nuts - 1 item
• c plain flour - 4 item
• lb butter/margarine - 1 item
• Juice & grated rind of 1 lemon
• standard or 4 small loaf pans - 3 item
• heaping c light brown sugar - 1 item

How to make jewish coffee cake:

Cream butter and granulated sugar together. Add eggs one at a time, mixing well after each. Add vanilla. Sift baking soda, flour, baking powder; add to creamed mixture. One at a time, fold in gently the sour cream, lemon rind, and juice. Divide half of the batter between pans. Mix together the light brown sugar, nuts, and cinnamon. Swirl half of this mixture into batter in pans; add remaining batter, then swirl in remaining sugar/nut mixture. Bake in 350 degree oven for 35 to 45 minutes until toothpick inserted in center comes out clean.

Recipe categories: Breads, Weeknight, Coffee cakes.