Jewish Coffee Cake

Jewish Coffee Cake

Espresso Cake Recipe Ingredients

1/2 cup margarine

1 cup white sugar

2 eggs

2 cups universally handy flour

1 teaspoon baking pop

1 teaspoon baking powder

1 cup acrid cream

1 teaspoon vanilla concentrate

1 cup cleaved pecans

1/2 cup confectioners' sugar

2 teaspoons ground cinnamon

2 tablespoons margarine, softened

Espresso Cake Recipe Instructions

Preheat broiler to 350 degrees F (175 degrees C). Oil and flour a 9x9 inch container. Join the flour, baking pop and baking powder; put away.

In a medium bowl, cream together the sugar, margarine and eggs until smooth. Add the flour combination and beat until smooth. At long last, mix in the harsh cream and vanilla. In a different bowl, join the nuts, confectioners' sugar and cinnamon.

Spread portion of the player into the 9x9 inch skillet. Sprinkle a layer of the nut combination, then spread the excess player and top with the remainder of the nut blend. Spread the liquefied margarine over the top.

Heat for 1 hour in the preheated stove, until cake springs back to the touch...enjoy the espresso cake !

Jewish Coffee Cake VIDEO