Recipe: Bundt Coffee Cake, Jewish Origin (Nordic Bundt pan recipe, 1960's)

BUNDT COFFEE CAKE (JEWISH ORIGIN)

3 cups flour
3 tsp. baking powder
2 cups sugar, divided use
1 Tbsp. ground cinnamon
1 1/2 Tbsp. unsweetened cocoa powder
1 cup shortening
4 eggs, separated
1/4 tsp. salt
1 cup milk
1 tsp. vanilla

Preheat oven to 375 degrees F. Grease well and flour a Bundt pan.

Sift all flour 6 times. Set 1/2 cup of flour aside and to this add baking powder. Sift and set aside.

Make mixture of 1/2 cup sugar, cinnamon and cocoa powder. Set aside.

Cream remaining 1 1/2 cups sugar and shortening together. Add egg yolks one at a time and beat well. Add the 2 1/2 cups sifted flour and milk alternately to the creamed mixture. Set aside.

Add salt to egg whites and beat until stiff. Set aside.

Add the 1/2 cup of flour-baking powder mixture to batter, then fold in egg whites. Pour batter into well greased and floured Bundt Pan, alternating batter in layers with cinnamon mixture.

Bake 1 hour at 375 degrees F. Let cool 15 minutes; loosen sides with knife and invert to remove from pan.

Makes 1 Bundt cake
From: Recipelink.com
Source: Recipe booklet: Unusual Old World and American Recipes, Nordic Ware, 1960's

Hi Freddie,

I think this is the recipe you're looking for. If not, please let me know.

Happy Holiday Baking!

Betsy