Mom's Shissel Cake Presented by The Greenberg Family of Brooklyn, New York and Detroit, Michigan My family took the first and only road trip of my childhood to Detroit, Michigan in the late summer of 1950. We went to visit my father's relatives who were absolutely delightful Jewish 'mid westerners’. As an eight year old girl from Brooklyn, I became quickly aware of the difference in the way they spoke, how they lived and how they hosted us. I noticed that my mother was especially enjoying spending time with 'the relatives' and 'kvelling' over the delicious food and desserts. Upon leaving, my mother asked Cousin Esther Zebrowitz to share her recipe for a scrumptious tasting coffee cake which she called 'Shissel Cake'. At some point, Mom baked our family back in Brooklyn a Shissel cake and which she continued to bake, especially when company came to visit. Arthur Godfrey was a popular radio host in the 1950's and he sponsored a recipe contest. My mother decided to submit the Shissel Cake recipe which had become the most noted recipe in the Greenberg side of the family but had become enjoyed by the Levine's, my mother's side of the family as well! My mother won the contest and received a check for $25.00!! Needless to say, the story about the Shissel Cake and the prize money was shared for many years--- as well as this yummy recipe!!!
Soften butter and cream together the butter and sugar until fluffy
Add the two eggs to the butter and sugar and mix
Add the sour cream, sifted flour, baking soda, baking powder, salt and vanilla and mix thoroughly
Mix sugar, chopped nuts, and cinnamon in a small bowl. Can buy chopped walnuts or chop them in food processor
Use a 8/9 inch circular pan.
Pour half the batter into the pan and spread out evenly to the edge.
Add half the filling and plenty of raisins and globs of jam.
Pour the rest of the batter into the pan and spread out evenly to the edge.
Pour rest of the filling over the top of the batter — do not add raisins/jam on top.
Bake at 350 degrees F for one hour