"Jewish" Coffee Cake
By merehodge
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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
Details
Servings 1
Preparation
Step 1
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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