Jewish Coffee Cake
Adapted From: Betty Crocker
Ingredients
1/2 cup Margarine
1 1/2 cup Sugar
1 cup Sour Cream
2 Egg
1 tsp Vanilla
2 cup Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
2 tsp Cinnamon
Directions
Preheat oven to 375°.
Cream together margarine and 1 cup sugar.
Add sour cream, eggs and vanilla.
Add flour baking powder, soda and salt.
Liberally grease an angel food cake pan.
Put a little more than half of this mixture in the angel food cake pan.
Mix together 1/2 cup sugar and 2 teaspoons cinnamon.
Sprinkle half of this mixture on the cake batter in the pan.
Add the rest of the cake dough and spread with a knife to even out.
Sprinkle top with remaining cinnamon sugar.
Bake at 375° for 40 minutes; cake is done when a toothpick inserted in the center comes out clean.
Let cake sit on wire rack for 5 minutes before removing from the pan.
To remove from pan, flip pan over onto plate
Then flip cake back so it is served cinnamon side up.
Note: This cake works well with all ìlightî ingredients.
Katie Dishes - Two Thumbs Up!
This is truely a family favorite. Everytime we visited my grandparents, it would be waiting. Everytime my parents had overnight company, it would be waiting. And now, anytime I have company, I make it the night before.
I serve it as a breakfast pastry (with coffee) in the morning. Great with a little bit of margarine or butter spread on top of your slice!
