"Jewish" Coffee Cake

"Jewish" Coffee Cake
"Jewish" Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 3/4

    cup margerine

  • 1 1/2

    cup sugar

  • 4

    eggs

  • 3

    cups flour

  • 1

    tsp salt

  • 1 1/2

    tsp baking powder

  • 1 1/2

    tsp baking soda

  • 1

    pint sour cream

  • 1

    cup chopped pecans

  • 1

    cup brown sugar

  • 4

    tsp flour

  • 2

    tsp cinnamon

Directions

In large mixing bowl, cream together margerine and sugar. Add vanilla and eggs, one at a time, mixing between additions. Combine flour, salt, baking powder and baking soda. Add flour mixture to mixing bowl in two batches alternating with sour cream additions. Topping/Filling: mix together pecans, brown sugar, flour and cinnamon. Prepare bundt pan (butter/Pam and flour) and pour half of cake mixture in pan. Top with 1/2 filling, then remaining batter then remaining filling. Bake at 350 degrees for 1 hour and 10 minutes.

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