Jewish Coffee Cake


  • 1 stick butter or margarine
  • 1/2 cup shortening
  • 2 cups sugar
  • 3 eggs
  • 3 1/2 cups sifted flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 cup chopped pecans
  • 1/3 cup sugar
  • 3 tsp. cinnamon
  • 1 large can evaporated milk
  • 1 tsp. vanilla

Glaze Topping:

  • 3/4 cup powdered sugar
  • 4 Tbsp. melted butter
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  • 1 tsp. vanilla
  • dash salt


Cream together shortening and butter until light and fluffy. Add 2 cups sugar and cream with shortening and butter mixture. Add 3 eggs, one at a time, beating well after each. Sift together 3 1/2 cups flour, 4 tsp. baking powder, 1 tsp. salt. Add dry ingredients to cream mixture alternately with 1 can milk. Mix well after each addition. Add 1 cup chopped pecans and 1 tsp. vanilla. Set aside 1/3 cup sugar and 3 tsp. cinnamon. Grease and flour 10 inch tube pan. Put in 1/4 of batter, add 1/3 cinnamon-sugar mixture. Do this three times until all mixture is used. Begin and end with batter. Bake at 350 degrees F for 70 minutes. When cake is thoroughly cooled, add glazed topping.

For Glaze: Add just enough milk to thin. Glaze should be thin enough that when poured over cake it will lightly stream down sides.

By Robin from Washington, IA


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