Jewish Coffee Cake Recipe - Allrecipes.com
Jewish Coffee Cake Recipe

Jewish Coffee Cake

Recipe by  

"A moist sour cream coffee cake. This is a great recipe from an old friend."

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Ingredients Edit and Save

Original recipe makes 1 9x9-inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.
  2. In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.
  3. Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.
  4. Bake for 1 hour in the preheated oven, until cake springs back to the touch.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2006

I've been using this recipe for about 5 years, and it's always a hit. I double it and bake it in a bunt pan. Fantastic.

 
Most Helpful Critical Review
May 25, 2005

It was ok... could have been a little morre moist. The cinnamon mix didnt do much to complement the cake.

 
Jan 26, 2004

This is a wonderful coffee cake! I too opted for the brown sugar instead of the confectioners. Also used light sour cream. The batter is very thick so it's a little difficult to spread especially when spreading the final layer atop the crumb mixture. But it turns out incredibly moist and LIGHT! Checked it at 35 minutes... let it cook 5 more and it was perfect. Cooled for 10 minutes before cutting. I'll be making this again!

 
Sep 23, 2006

WONDERFUL recipe! I put in about 1 1/4 cups of sour cream to make it a bit more moist. Also- mix the brown sugar and cinnamon mixture with some melted butter to form a soft crumble. I put some of the crumble in the bottom of a bundt pan, then 1/2 the batter, then more crumble, then the rest of the batter. Baked it for 55 minutes- it came out beautifully and it was a big hit! Thanks for the great recipe!

 
May 17, 2008

I quadrupled this recipe for 10 teenagers staying at my house and baked it in 2 9X13 pans. Delicious! Moist! Easy! - I did add a bit more sour cream than called for. I also had trouble smoothing the top layer over the crumbly middle (which I used 1/2 XX sugar and 1/2 brown sugar, cinnamon and no nuts). The TIP: wet fingers often to smooth top layer of batter - works perfect!

 
Aug 06, 2003

Outstanding! I substituted brown sugar for the powedered sugar and it turned out great. However, I was horrified to see the amount of fat in each serving so I modified the recipe a little more the second time. I substituted low-fat plain yoghurt for the sour cream. Wonderful results!

 
Jul 18, 2003

I thought this was pretty good. I just wasn't crazy about the confectioner's sugar. Next time, I will try it with the brown sugar instead. I baked mine in a 2 qt baking dish and an hour was too long, the cake was too dry. 45 min. would be sufficient.

 
Apr 18, 2003

This recipe was wonderful! I cant say anything bad about it- i did use brown sugar and cinnamon instead of confectioners sugar- it tasted wonderful- ill second the notion and THANK SARAH!!

 

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Nutrition

  • Calories
  • 363 kcal
  • 18%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 236 mg
  • 9%

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

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