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Results 61 - 68 of 68 for jewish coffee cake
Sift together flour, sugar, baking ... an angel food cake pan. Butter pan and put ... sugar. Bake 70 minutes at 350 degrees. (Millersburg-Calvary)
Cream well. 1 1/2 tsp. vanilla 3 c. flour 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1/4 tsp. salt 1 1/2 c. buttermilk Beat above 8-10 ...
Put first 6 ingredients in mixing bowl and beat with mixer until smooth and creamy. Pour half batter in pan, then part of topping. Swirl it ...
Combine coffee crystals and water; stir till ... in pan on wire rack 10 minutes. Remove; cool. Sprinkle with powdered sugar. Serves 10 to 12.
Mix well in large bowl. Bake at 350 degrees for 50-60 minutes in a Bundt pan. Put 1/2 of batter; then 1/2 of filling. Spoon in rest of ...
Sift first 4 ingredients. Beat ... mixture alternately with coffee. Fold in remaining ingredients. ... pan. It may stick.) No frosting necessary.
Beat well, cake mix, oil and water. Add ... on a rack 10 minutes. Remove from pan and glaze while warm. (Do not freeze because of pudding mix).
Cream sugar and Crisco. Add honey, eggs and coffee. Sift together rest of ... floured before putting in batter. Makes 1 large or 4 small loaves.
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