Irene's Famous Coffee Cake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 16 |
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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. 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) |
Directions:
1. Cream butter and sugar.
2. Add eggs and cream well.
3. Sift dry ingredients.
4. Add sifted ingredients to cream mixture.
5. Add sour cream and beat until mixed.
6. Pour half in greased and floured bundt pan.
7. Add half topping mixture.
8. Pour over rest of batter.
9. Top with rest of topping.
10. Bake at 350 degrees for 1 hour 10 minutes or until done.
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