ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Jewish Coffee Cake

Misc.
ADVERTISEMENT
JEWISH COFFEE CAKE

1/2 c. margarine or butter
1 c. sugar
3 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 (8 oz.) sour cream

--FILLING:--

3/4 c. brown sugar
2 tsp. cinnamon
2 tbsp. flour
2 tbsp. margarine
2 oz. chocolate chips

Cream sugar and margarine. Add eggs, sour cream, vanilla, flour, baking powder and baking soda. Beat until smooth. Grease a tube pan and pour 1/2 the batter into the pan, then 1/2 the filling. Then remainder of batter, the remainder of filling on the top. Bake at 350 degrees for 55 minutes. Remove from pan and cool 1 hour.
MsgID: 3145622
Shared by: manyhats
In reply to: Recipe: Letter J Recipes
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Corned Beef Casserole
  • CORNED BEEF CASSEROLE 1 cup milk 1 (10 3/4 oz.) can cream of mushroom soup or golden mushroom soup 1 (12 oz.) can corned beef 1 (8 oz.) pkg. noodles, cooked and drained 1/4 to 1/2 lb. cheddar cheese, cubed or grated 1...
  • Avocado-Cilantro Bagel Spread
  • AVOCADO-CILANTRO BAGEL SPREAD 1 ripe Fresh California Avocado* 1 oz. goat cheese 1/4 tsp. onion powder 1 1/2 Tbsp. chopped cilantro 1/8 tsp. ground...
  • About Guacamole - what's authentic
  • Recipes for Guacamole are all over the place. Many people think they're making an authentic guac, when they really are not. Good, authentic guac is pretty to look at, but most importantly, it is so aromatic you can smell...
  • Hooters (Copycat) Wing Sauce - 3 Mile Island Sauce
  • This is really close to what they sell in a bottle, and based on their own ingredients list and examining the sauce up close. You can see the ground cayenne added and you also see the minced pickled jalapeno peppers (e.g...
ADVERTISEMENT
  • Honey Wheat Black Bread (AKA Canadian Brown Bread)
  • HONEY WHEAT BLACK BREAD "This loaf from King Arthur Flour, often known as Canadian Brown Bread, is dark and quite sweet, but pleasingly so; it's great with just a plain pat of butter. This bread stays moist and delic...
  • Crusty Smashed Potatoes
  • CRUSTY SMASHED POTATOES 5 Yukon Gold, Yellow Finn or other yellow potatoes (3 1/2 to 4 pounds), unpeeled and quartered 1 teaspoon coarse salt, plus more to taste 2 cups skim or low-fat milk 1 quart water or more to co...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Jewish Coffee Cake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!