Jewish Coffee Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
directions
- Cream shortening and gradually add sugar.
- Add eggs individually and beat well after each addition.
- Add dry ingredients alternately with milk.
- Add vanilla and pour into greased tube or bundt pan.
- Combine cinnamon and sugar and pour on top of batter.
- Take a fork and swirl into batter with up and down motions.
- Bake for 50 minutes at 350 degrees.
- It freezes very well.
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Reviews
-
Very good coffee cake. The crunchy part on the top is a real highlight! It seemed to take forever to mix in all of the ingredients. My arm was exhausted, but I had a feeling that it would be worth it, and it was. The instructions for swirling the batter with up and down motions at the end seemed very odd and I could not imagine what it would do, but the end result was excellent -- in appearance and taste.