Jewish Coffee Cake
Last weekend I decided that I wanted to make something that both SM and I could enjoy during the week. I looked through all of the quick breads, muffins and cakes. I landed on this as a love a good coffee cake with a cup of coffee in the morning and it would be easy for SM to take a piece to enjoy at work.
This is not one of my family’s recipes, I can tell by the handwriting. Rather this was given to them by a friend. One of the things that I have loved about cooking is that not only the food to be shared, but so are the recipes so they can be enjoyed by others.
1 Cup Sugar
1/2 Cup Shortening plus 1/2 Cup Butter
1/2 pt. Sour Cream ( 2 cups)
1 tsp. Vanilla
2 Cups Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
Pinch of Salt
For the filling you will need:
1/2 Cup Sugar
1 Finely Chopped Nuts ( I used Pecan and Walnuts)
2 tsp. Cinnamon
Now this is where the disappointment sets in for a couple of reasons. I rushed it when I was preparing this and was not thinking.
I should have not only greased the tube pan as the recipe says but used my better judgement to flour the pan as well. I might not have used a large enough tube pan as well, the only other size I have is much larger and when I started to add the filling I would not have had enough filling to go around. The cake did not flow over the sides but just enough that there is no way I could get a knife around the edges. Lastly I should have added butter to the topping layer to help to bind it, the sugar was not set and if you happened to breath heavily around this cake it would have no topping at all.