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Jewish Coffee Cake

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“My mother in law made this for her family for many years. My husband just loves it when she served it warm. A little cream over it when it is warm sounds good to me. (There is no vanilla or cake mix in this recipe, if you wonder if I forget it.)”
READY IN:
1hr 15mins
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift flour, baking powder and salt.
  2. Cream shortening and sugar.
  3. Add 1 egg at a time.
  4. Beat well after each egg added.
  5. Add milk and flour mixture alternately to creamed mixture.
  6. Mix sugar and cinnamon.
  7. Pour 1/2 coffeecake batter in pan, alternately with cinnamon mixture, leaving enough cinnamon mixture for top of cake.
  8. Bake in 9x13-inch greased pan for 1 hour at 325 degrees, or 2 greased loaf pans for 1 hour at 350 degrees, or until golden brown and toothpick comes out clean.
  9. Cool.

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