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

  • 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.

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About Jewish Coffee Cake

Course/Dish: Cakes




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