Jewish Coffee Cake

"My mother in law made this for her family for many years. My husband just loves it when she served it warm. A little cream over it when it is warm sounds good to me. (There is no vanilla or cake mix in this recipe, if you wonder if I forget it.)"
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by EngineerChef photo by EngineerChef
photo by EngineerChef photo by EngineerChef
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 15mins
Ingredients:
9
Serves:
12-15
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ingredients

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directions

  • Sift flour, baking powder and salt.
  • Cream shortening and sugar.
  • Add 1 egg at a time.
  • Beat well after each egg added.
  • Add milk and flour mixture alternately to creamed mixture.
  • Mix sugar and cinnamon.
  • Pour 1/2 coffeecake batter in pan, alternately with cinnamon mixture, leaving enough cinnamon mixture for top of cake.
  • Bake in 9x13-inch greased pan for 1 hour at 325 degrees, or 2 greased loaf pans for 1 hour at 350 degrees, or until golden brown and toothpick comes out clean.
  • Cool.

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Reviews

  1. The Daycare Lady
    Wonderful! Make it in the 13x9 pan. It bakes up nice and thick. It's a really satisfying treat!
     
  2. Brittta
    This was good. I made it as directed, and was a tad disappointed that my cinnamon layer in the middle wasn't as full looking as the picture Rita posted, but I did two loaves so I'm not sure if that had anything to do with it. I also notice now that Rita has powdered sugar on top..does this mean she put the whole cinn/sugar combo in the middle layer? Hmmmm. If I make this again, I might try that. Our personal taste is for a crispier crunch from the sugar on top so I'd add less cinnamon next time. When I flipped it out of the loaf pans the cinnamon spilled off the top instead of making a sweet, crusty layer. It's a good recipe and makes a nice textured bread.
     
  3. katew
    I am mad on cinnamon so this was the perfect cake for me - it made a huge cake too which is another bonus and also so easy to do so thanks Charlotte J
     
  4. Loves2Teach
    Well, I tagged this recipe for 123 tag... and was up really early this morning, so I thought I would make it to take to work to share. Making coffee cake at 4:00 am is not the best idea- I accidently added the sugar mixture to the whole cake. Ended up stirring it up and poured it in the pan. It was finished after about 40-45 minutes. Took it to work anyway. It tastes like regular cake, just really really sweet. Thanks for sharing. I will have to try it again, but follow the directions next time.
     
  5. EngineerChef
    I made this cake yesterday for my friends and family, everyone loved it! An amazingly not too soft and not too crumbly texture, just right, and what a soft taste! Thank you for sharing this recipe :-)....next time I would add more cinnamon mixture inside to give it a bit of a bigger line through the middle when its being cut ....:)
     
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