Jewish Coffee Cake

Name: Jewish Coffee Cake
Ingredients: 1 cup shortening; 1 cup sugar; 3 eggs; 1 tsp vanilla; 3 cups flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup sour cream; 3/4 cup sugar; 3/4 cup walnuts chopped; 1 1/2 tsp cinnamon

Photo: avlxyz (CC BY-SA 2.0)

A sour cream coffee cake baked in a tube pan with a cinnamon-walnut filling layered inside and on top.

Directions

Cream shortening, add ingredients one at a time. Use greased tub pan. Spread filling between layers and on top. Bake at 375 degrees about 45 minutes.

Cream the shortening, then add the remaining batter ingredients (sugar, eggs, vanilla, flour, baking powder, baking soda, salt, and sour cream) one at a time.
For the filling, combine 3/4 cup sugar, 3/4 cup chopped walnuts, and 1 1/2 teaspoons cinnamon.
Grease a tube pan. Spread the filling between the layers of batter and on top.
Bake at 375 degrees for about 45 minutes.

Goes well with

Miniature Coffee Cakes
Sour Cream Cranberry Cake

https://lizotte.cool/recipe/jewish-coffee-cake.html

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