Jewish Coffee Cake I

Jewish Coffee Cake I

10
Suzanne 1

"My mom got this recipe from the Jewish nursing home where she used to work. The cake is very moist and easy to make with ingredients you are sure to have on hand."

Ingredients

2 h 50 m {{adjustedServings}} servings 250 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Combine 2 1/2 cups of flour, baking powder, and baking soda in a bowl.
  2. Beat the 3/4 cup of butter and 1 1/4 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. Batter will be thick. Pour the batter into prepared pan.
  3. Mix 1/4 cup of butter, 1/2 cup of flour, 1/4 cup of sugar, and cinnamon in a small bowl until it resembles a coarse crumble. Sprinkle over the cake batter.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

10
  1. 10 Ratings

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very moist and good. exactly what i wanted! i think next time i might make it in two loaf pans instead, as the outer edges were a little more "done" than i would have chosen. i started out bakin...

Very good!

This is SO good! I'm going to bring this to Mother's Day Brunch! I used light sour cream and Blue Bonnet Light instead of regular sour cream & butter, and I added 1/4 C brown sugar to the top...