Aunt Martha's Jewish Coffee Cake Recipe - Allrecipes.com
Aunt Martha's Jewish Coffee Cake Recipe
  • READY IN 3+ hrs

Aunt Martha's Jewish Coffee Cake

Recipe by  

"A delicious, moist coffee cake from Eastern Europe. It's been in the family for generations and is everyone's favorite when Aunt Martha or Mama makes it."

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Ingredients Edit and Save

Original recipe makes 1 9x5-inch loaf Change Servings

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
  2. Beat the butter and 1 1/2 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.
  3. Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 3 hrs 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2010

I don't know Aunt Martha but if I did I would constantly be inviting myself for dessert!!!! Wonderful cake and I feel that the sour cream is what makes it stand out. Thank you Aunt Martha.......

 
Most Helpful Critical Review
Dec 07, 2010

I am not sure what I did wrong, but I had way too much batter and instead of going with my gut feeling I went ahead and but it in the oven. It started spilling over and now its all over my oven. The batter tasted great while I was making it.

 

6 Ratings

Jun 28, 2010

Something tells me I'm about to gain weight, and I blame Aunt Martha! ;) I made this coffee cake two days ago - and it's gone. I substituted brown sugar for the sugar in the walnut mixture (and used almonds because that's what I had). I also used whole wheat pastry flourr, and put the sugar/nut mixture in the middle, which made a delicious, ooey gooey ribbon in the cake. Then I topped it with a glaze made of powdered sugar, milk, and a little almond extract. The sour cream is what really makes it awesome. i will absolutely make this again. Thanks!

 
May 21, 2013

Three stars is being generous. I looked at the amount of batter and immediately knew it would not fit into a 9"x5" loaf pan. I chose to use a 9"x9" baking dish and it still was too much batter. The coffee cake had a pleasing flavour, but I found the coffee cake was too dry.

 
Apr 14, 2011

I too had a problem with the batter running over into the oven and I had to bake it an additional 25 minutes which resulted in the nuts on top burning. I think next time I will bake in an 8 inch square pan and eliminate the extra sugar in the batter as it was a tad too sweet, but will add the chopped nuts. Half the sugar in the nuts for the topping. My husband very much enjoyed the flavor of the cake.

 
May 08, 2013

2 stars

 

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Nutrition

  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 64.3 g
  • 21%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 315 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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