Irene's Famous Coffee Cake

Name: Irene's Famous Coffee Cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 12-16 serving(s)
Ingredients: 1 cup butter (2 sticks); 1 3/4 cups sugar; 3 eggs; 3 cups sifted flour; 3 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 pint sour cream (yogurt works too); 1/4 cup sugar (I prefer brown); 1/2 cup lightly toasted nuts (such as pecans or walnuts, a bit more nuts is good too); 1 teaspoon cinnamon; 4 ounces chocolate chips (or try blueberries)

Submitted by Mitchell Furumoto

"A classic Jewish bundt-style coffee cake recipe that has been passed through several generations of my extended Chinese American family starting with Irene's mother Donatella. This is a family favorite that Irene brought to family gatherings."

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Ready In:: 1hr 40mins
Ingredients:: 12
Serves:: 12-16

ingredients

1 cup butter (2 sticks)
1 ³⁄₄ cups sugar
3 eggs
3 cups sifted flour
3 teaspoons baking powder
1 teaspoon baking soda
¹⁄₂ teaspoon salt
1 pint sour cream (yogurt works too)
topping
¹⁄₄ cup sugar (I prefer brown)
¹⁄₂ cup lightly toasted nuts (such as pecans or walnuts, a bit more nuts is good too)
1 teaspoon cinnamon
4 ounces chocolate chips (or try blueberries)

directions

Cream butter and sugar.
Add eggs and cream well.
Sift dry ingredients.
Add sifted ingredients to cream mixture.
Add sour cream and beat until mixed.
Pour half in greased and floured bundt pan.
Add half topping mixture.
Pour over rest of batter.
Top with rest of topping.
Bake at 350 degrees for 1 hour 10 minutes or until done.

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RECIPE SUBMITTED BY

Mitchell Furumoto

Love to cook (obviously) and enjoy good good. I am a self-displaced California boy and have become an avid knitter. I had been wanting a place to store and share the recipes I have compiled, created, and changed and realized that I would probably never get beyond my printouts, cutouts, and copies in plastic sleeves in a binder so I took my friend's (Maito on recipezaar) advice and am attempting to start this. I'm not good at keeping track of measurements for creations and adaptations--it should all be to taste anyway. I see the recipe as a starting point and sometimes adapt liberally or just make it up as I go and I haven't had a bad meal so far...except the time when I was in junior high and I misinterpreted my mom's handwritten note for 1 can milk for 1 con. milk and used a can of sweetened condensed milk for 1 can full of milk in the empty mushroom soup can after adding the soup. A friend in college, Gina, once burned a meal because the instructions said to let simmer for 40 minutes and she didn't check on it till the timer rang. I don't really have a favorite cookbook, but I love a few recipes from several. I've finally gotten to enjoy bread making and kneading by hand thanks a lot to instant yeast--a lot of times you can toss everything together and that's it. Baking Bread at Home by Tom Jaine has two great recipes (haven't tried any others yet): Guatemalan Sweet Buns (has coconut milk in it) and Majorcan Potato Buns--great with sweet potatoes or butternut squash too. Love King Arthur Flour recipes on line: Oatmeal Toasting and Sandwich bread with (2 teaspoons), Cinna-Buns, and Pan Dulce Rolls (if you don't have a pan dulce cutter, don't fret just cut a pattern into the topping with a knife and don't worry if you cut into the dough. also don't worry if the topping is dry and very crumbly, it's all good!). The Wisdom of the Chinese Kitchen by Grace Young that my mom gave me is really great because it has Chinese traditions, family history, stories, customs, etc. I have wanted to create a family cookbook with stories so maybe this can be a start.

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