JEWISH COFFEE CAKE
This recipe was given to my mother by my aunt in the 60's. I am not really sure where the name came from or what makes it Jewish. It is old, but it is so deliscious, in fact it is better the second day.
Provided by Kit_Kat
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in a bowl.
- Beat 10(yes 10) minutes.
- Grease and flour or spray a Bundt pan.
- Topping:.
- Combine all ingredients in a small bowl with a spoon.
- Place 1/2 batter in the pan.
- Top with half of topping ingredients.
- Swirl topping through batter with a knife.
- Repeat with remaining ingredients.
- Bake at 350 for 50 to 60 minutes, or until golden brown and pulling away from the sides of the pan.
- Cool in pan for 10 minutes, then invert on a cake plate.
Nutrition Facts : Calories 400.6, Fat 23, SaturatedFat 3.2, Cholesterol 71.3, Sodium 374.2, Carbohydrate 45.5, Fiber 1.1, Sugar 31.6, Protein 4.2
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