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Jewish Coffee Cake

Jewish Coffee Cake

sal

sal

A moist sour cream coffee cake. This is a great recipe from an old friend.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.
  2. In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.
  3. Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.
  4. Bake for 1 hour in the preheated oven, until cake springs back to the touch.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TAMI426
100

TAMI426

4/18/2006

I've been using this recipe for about 5 years, and it's always a hit. I double it and bake it in a bunt pan. Fantastic.

s. warren
91

s. warren

1/26/2004

This is a wonderful coffee cake! I too opted for the brown sugar instead of the confectioners. Also used light sour cream. The batter is very thick so it's a little difficult to spread especially when spreading the final layer atop the crumb mixture. But it turns out incredibly moist and LIGHT! Checked it at 35 minutes... let it cook 5 more and it was perfect. Cooled for 10 minutes before cutting. I'll be making this again!

littlehemmy
74

littlehemmy

9/23/2006

WONDERFUL recipe! I put in about 1 1/4 cups of sour cream to make it a bit more moist. Also- mix the brown sugar and cinnamon mixture with some melted butter to form a soft crumble. I put some of the crumble in the bottom of a bundt pan, then 1/2 the batter, then more crumble, then the rest of the batter. Baked it for 55 minutes- it came out beautifully and it was a big hit! Thanks for the great recipe!

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