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Jewish Coffee Cake

Florence
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Baked Goods
Servings 20

Ingredients
  

  • 16 tbsp butter (2 sticks), softened
  • 2 cups white sugar
  • 2 eggs, slightly beaten
  • 2 teaspoons vanilla extract
  • 1-12 oz. can evaporated milk
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 2-16 oz. jars stemless maraschino cherries (2 cups)
  • 1 cup pecans, chopped

Instructions
 

  • Preheat oven to 350 degrees.
  • Drain maraschino cherries and cut into pieces. Place on a paper towel lined plate and pat dry. Set aside.
  • In a large mixing bowl, combine butter and sugar until creamy. Add in eggs and vanilla extract. Beat well for 1-2 minutes.
  • Blend in evaporated milk. (Note: The batter will look very curdly, but that is all right)
  • Sift together flour and baking powder. Slowly add to wet ingredients and mix until blended. Do not over mix.
  • Fold in maraschino cherries and pecans.
  • Pour into a prepared angel food cake pan or bundt pan.
  • Bake for 1 hour and 15 minutes.
  • Cool on a wire rack. Turn out on a cake plate or serving plate.
Keyword Jewish Coffee Cake