Jewish Coffee Cake

By sandy_h

From Elaine Parvin (from one of Mom's recipe cards)

"super for weekend company"

Ingredients

• Topping:
• 1/2 1/2 1/2 cup butter
• 1/2 1/2 1/2 cup butter
• 1/2 1/2 1/2 cup butter
• 2 2 2 cups sugar
• 2 2 2 cups sugar
• 2 2 2 cups sugar
• 4 4 4 eggs, separated
• 4 4 4 eggs, separated
• 4 4 4 eggs, separated
• 1 1 1 pint sour cream
• 1 1 1 pint sour cream
• 1 1 1 pint sour cream
• 3 3 3 cups flour
• 3 3 3 cups flour
• 3 3 3 cups flour
• 2 2 2 tsp baking powder
• 2 2 2 tsp baking powder
• 2 2 2 tsp baking powder
• 1 1/2 1 1/2 1/2 tsp baking soda
• 1 1/2 1 1/2 1/2 tsp baking soda
• 1 1/2 1 1/2 1/2 tsp baking soda
• 2 2 2 tsp vanilla
• 2 2 2 tsp vanilla
• 2 2 2 tsp vanilla
• Topping:
• Topping:
• 2 2 2 tsp cinnamon
• 2 2 2 tsp cinnamon
• 2 2 2 tsp cinnamon
• 1 1 1 cup light brown sugar
• 1 1 1 cup light brown sugar
• 1 1 1 cup light brown sugar
• 1 1 1 cup pecans
• 1 1 1 cup pecans
• 1 1 1 cup pecans

Preparation

Step 1

Cream butter and sugar. Add yolks; beat well. Sift dry ingredients. Add, alternating with sour cream. Add vanilla. Beat egg whites and fold into batter. Fill pan with half of batter and sprinkle half of topping on. Add rest of batter and sprinkle remainder of topping. Bake 1 hour at 350 in an angel food pan- greased and floured. Can also bake in 2 bread pans, but not as pretty.