Jewish Coffee Cake

1
Kimberly Kay

By
@KimberlyV65

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
10 to 12
Prep:
25 Min
Cook:
35 Min

Ingredients

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  • 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

Step-by-Step

  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.

Printable Recipe Card

About Jewish Coffee Cake

Course/Dish: Cakes




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