Tuesday, June 21, 2011

jewish coffee cake...

i loved this recipe when i was a child...my mother made it for me...over the years it was lost...i finally found it and wanted to share...my mother sifted the flour seven, yes 7, times...gave it that tight, dense crumb...well worth it...maybe it was some kind of mojo...

1 cup butter
2 cups sugar
2 cups flour
1 teaspoon salt
1 1/2 teaspoon baking powder
3 eggs
1 teaspoon vanilla
8 ounces sour cream

Chocolate Filling
1 cup chocolate chips
2 teaspoons cinnamon

Preheat the oven to 325 F.

Combine the filling ingredients of your choice in a bowl and mix with a spoon. Set aside.

Cream the butter and sugar. In a separate bowl, sift the dry ingredients together.

Add 1/3 of the dry ingredients to the butter and sugar, and mix using electric beaters at a slow speed. Add 1 egg and mix. Add half of the remaining dry ingredients and mix. Add the second egg and mix. Add the remaining dry ingredients, and the final egg, and mix thoroughly.

Add the vanilla and sour cream. Pour half of the batter into a well-greased bundt pan, then add half of the filling of your choice (nut, chocolate, raisin-nut, or any other filling you choose). Add the rest of the batter. Top with the remaining filling.

Bake for 65 to 70 minutes, or until the middle is set. Allow to cool for at least half an hour, and then invert onto a serving platter.

these are alternative fillings...my mom always made the chocolate cinnamon...

Nut Filling
¾ cup pecans, chopped
¼ cup walnuts, chopped
2 teaspoons cinnamon
3 tablespoons brown sugar

Raisin-Nut Filling
1/2 cup walnuts, pecans, or combination
1/2 cup raisins
2 teaspoons cinnamon
3 Tablespoons brown sugar

invent your own...
poppy seed...

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