Jewish Coffee Cake

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Prep:

My mother in law made this for her family for many years. My husband just loves it when she served it warm. A little cream over it when it is warm sounds good to me. (There is no vanilla or cake mix in this recipe, if you wonder if I forget it.)

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Ingredients [?]

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  • add   3 teaspoons baking powder
  • add   3 teaspoons cinnamon
  • add   1/2 teaspoon salt (optional)
  • add   1 cup shortening (butter or margarine)
  • add   3 tablespoons sugar
  • add   3 cups flour
  • add   2 cups sugar
  • add   4 eggs
  • add   1 cup milk

Instructions

  1. Sift flour, baking powder and salt.
  2. Cream shortening and sugar.
  3. Add 1 egg at a time.
  4. Beat well after each egg added.
  5. Add milk and flour mixture alternately to creamed mixture.
  6. Mix sugar and cinnamon.
  7. Pour 1/2 coffeecake batter in pan, alternately with cinnamon mixture, leaving enough cinnamon mixture for top of cake.
  8. Bake in 9x13-inch greased pan for 1 hour at 325 degrees, or 2 greased loaf pans for 1 hour at 350 degrees, or until golden brown and toothpick comes out clean.
  9. Cool.