Jewish Coffee Cake

Jewish Coffee Cake

sal 27

"A moist sour cream coffee cake. This is a great recipe from an old friend."
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servings 363 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 363 kcal
  • 18%
  • Fat:
  • 21 g
  • 32%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  1. 247 Ratings

Most helpful positive review

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

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

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.

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 especi...

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...

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 smoothin...

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 t...

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 t...

This cake is easy to make and tastes great! I substitute butter, sour cream for vegetable oil and non fat yogurt respectively. It's still moist and taste wonderful. I'm sure I will bake this cak...

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!!

Wonderfully tastey and very easy to make! This coffee cake is a family favorite! I use brown sugar instead of powder sugar, and I sometimes use plain or vanilla flavored yogurt in place of the s...