Aunt Martha's Jewish Coffee Cake

Aunt Martha's Jewish Coffee Cake

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    3 h 5 m
Alena Natalia
Recipe by  Alena Natalia

“A delicious, moist coffee cake from Eastern Europe. It's been in the family for generations and is everyone's favorite when Aunt Martha or Mama makes it.”

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Adjust Servings

Original recipe yields 1 9x5-inch loaf



  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
  2. Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
  3. Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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Reviews (6)

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I don't know Aunt Martha but if I did I would constantly be inviting myself for dessert!!!! Wonderful cake and I feel that the sour cream is what makes it stand out. Thank you Aunt Martha.......



Something tells me I'm about to gain weight, and I blame Aunt Martha! ;) I made this coffee cake two days ago - and it's gone. I substituted brown sugar for the sugar in the walnut mixture (and used almonds because that's what I had). I also used whole wheat pastry flourr, and put the sugar/nut mixture in the middle, which made a delicious, ooey gooey ribbon in the cake. Then I topped it with a glaze made of powdered sugar, milk, and a little almond extract. The sour cream is what really makes it awesome. i will absolutely make this again. Thanks!



I am not sure what I did wrong, but I had way too much batter and instead of going with my gut feeling I went ahead and but it in the oven. It started spilling over and now its all over my oven. The batter tasted great while I was making it.

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Amount Per Serving (12 total)

  • Calories
  • 520 cal
  • 26%
  • Fat
  • 27.3 g
  • 42%
  • Carbs
  • 64.3 g
  • 21%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 315 mg
  • 13%

Based on a 2,000 calorie diet



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Jewish Coffee Cake


next recipe:

Streusel Coffee Cake