Jewish Coffee Cake

I found this recipe in my Pennsylvania Grange Cookbook. I made it this morning for the restaurant.                                    To Read More, Click On The Recipe Title.

I was done baking it and was trying to flip it out of the tube pan onto a plate and it fell, yep I was beside myself! That first one was made with nuts in the topping, well when I went to make the second one I was out of nuts. I stood there looking at the broken cake...look how soft that is ( I was talking to myself)...it didn't look like other coffee cakes I've made, when I looked at the dense moist crumb all I could think of was...chocolate chips. This cake, as awesome as it was with the nuts in the filling ( we ate the part that didn't hit the floor) is just as awesome with chocolate chips! When I was making the first cake and going through the ingredients for the filling , brown sugar ( I used light brown), butter, nuts...I realized there was no flour in the filling, there was no cinnamon. Usually coffee cakes have both of those ingredients in the filling to make a crumb topping. I think that's what made me think , chocolate chips. The brown sugar and butter just melt into the cake, it's awesome!

Every inch of this cake screams soft and moist! Try it with the nuts, try it with the chocolate chips or make one with both, I guarantee you won't be disappointed!


Jewish Coffee Cake
Pennsylvania Grange Cookbook
Mrs Gregg McElhaney

Ingredients:
1 stick butter
1 cup white sugar
3 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 tsp vanilla
1 cup sour cream
1 cup semi sweet chocolate chips ( I but this into the batter after it was mixed, I coated them in flour)

Topping:

1/2 cup chopped nuts ( the first time I used pecans)
3/4 cup brown sugar ( I used light brown)
2 Tbls softened butter


Directions:
Cream butter. Add sugar and eggs and beat well. Add sour cream and vanilla, mix well. Sift dry ingredients, add to wet mixture and mix just till blended. Pour half the batter into a greased tube pan. Put half of the topping over the batter, then top with remaining batter. Put the remaining topping on the top of the cake. Bake 40 minutes at 350 degrees.