Jewish Coffee Cake

Jewish Coffee Cake

Makes a 10 inch cake

Ingredients

Cake

• 1/2 cup shortening
• 3/4 cup sugar
• 1 tsp vanilla extract
• 3 eggs
• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup sour cream

Filling/Topping

• 1/3 cup salted butter, room temperature
• 1 cup packed light brown sugar
• 2 tsp cinnamon
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan.
2. Cream shortening, sugar and vanilla extract with an electric mixer until well incorporated.  Add one egg at a time beating in between to incorporate. Add flour, baking powder and baking soda and continue to beat with electric mixer.Add sour cream and beat until smooth.
3. Combine all ingredients for filling in a medium bowl.  Use two knives to achieve crumbly texture.
4. Pour 1/3 of the bake batter into the greased pan. Sprinkle 1/3 of the filling into the batter. Pour the rest of the cake batter into the pan.  Top the cake with the rest of the filling.
5. Bake for 40 minutes.

See the rest of the Top Ate Sweet Breakfast Recipes.