Jewish Coffee Cake

Kimberly Kay


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 vote
10 to 12
25 Min
35 Min


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
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


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

About Jewish Coffee Cake

Course/Dish: Cakes