Dorothy Jewiss's coffee cake from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 664) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • damazinah on November 15, 2015

    Good, moist cake with rich flavor. The instructions say to serve warm, but I think the texture & flavor were better after it cooled.

  • stockholm28 on January 18, 2015

    This was good, but a bit boring. If you need a recipe that is easy and uses ingredients on hand, it is a fine coffee cake. It reminded me of the simple coffee cakes that my mom made when I was a kid. I wish that I had substituted brown sugar for the white sugar in the sugar-pecan mixture. I had to bake it 60 minutes (recipe is 40 to 50 minutes). I dipped a spoon in hot water to spread the batter to all 4 corners of the pan.

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