Real Recipes From Real Home Cooks ®

jewish coffee cake

(1 rating)
Recipe by
Kimberly Kay
Toledo, OH

A recipe that originally came from a Jewish nursing home; very moist and just the right amount of sweetness and a butter cinnamon topping.

(1 rating)
yield 10 to 12
prep time 25 Min
cook time 35 Min

Ingredients For jewish coffee cake

  • 2 1/2 c
    all-purpose flour
  • 1 1/4 tsp
    baking powder
  • 1 1/4 tsp
    baking soda
  • 3/4 c
    butter or margarine, softened
  • 1 1/4 c
    white sugar
  • 3
    eggs, room temperature
  • 1 tsp
    vanilla extract
  • 1 1/4 c
    sour cream
  • 1/4 c
    butter or margarine, softened
  • 1/2 c
    all-purpose flour
  • 1/4 c
    white sugar
  • 1 tsp
    ground cinnamon

How To Make jewish coffee cake

  • 1
    Preheat oven to 350 F.; grease and flour a 9 X 13-inch baking dish (I used nonstick cooking spray).
  • 2
    Combine 2 1/2 cups of flour, baking powder and baking soda in a bowl.
  • 3
    Beat the 3/4 cup of butter/margarine and 1 1/4 cups of sugar with electric mixer in a large bowl until light and fluffy (mixture should be noticeably lighter in color).
  • 4
    Add the eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next; beat in the vanilla.
  • 5
    Pour in flour mixture alternately with the sour cream mixing until just incorporated (batter will be thick); pour into prepared pan.
  • 6
    For the topping:
  • 7
    Mix 1/4 cup of butter/margarine, 1/2 cup flour, 1/4 cup sugar and cinnamon in a small bowl until it resembles coarse crumbs; sprinkle over cake batter.
  • 8
    Bake in preheated oven until a toothpick inserted into center comes out clean, 30 to 35 minutes.
  • 9
    Cool in pan for 10 minutes before removing to cool completely on wire rack.

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