Jewish Coffee Cake by
Mary Czechowicz
Ingredients
1/2 cup + 1 tablespoon Butter
3 eggs
1 teaspoon baking powder
2 cups flour
1 teaspoon vanilla
1 cup sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 pint (16 ozs) sour cream
Struesel
1 1/4 cup brown sugar
1/4 teaspoon cinnamon
1 stick melted butter
2 1/2 tablespoon flour
3/4 cup chopped pecans
1/2 cup
+ 1 tablespoon Butter
3
eggs
1
teaspoon baking powder
2 cup
s flour
1
teaspoon vanilla
1 cup
sugar
1/2
teaspoon salt
1
teaspoon baking soda
1
pint (16 ozs) sour cream
1
1/4 cup brown sugar
1/4
teaspoon cinnamon
1
stick melted butter
2
1/2 tablespoon flour
3/4 cup
chopped pecans
Instructions
Grease and flour a 9x13 pan. Put in half batter and 1/2 struesel and repeat. Bake at 350 degrees for 35-45 minutes. Angel food cake pan 55 minutes
