Aunt Martha's Jewish Coffee Cake

Aunt Martha's Jewish Coffee Cake

6
Alena Natalia 6

"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

3 h 5 m servings 520 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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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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Directions

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  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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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

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....

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....

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......

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...

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. ...

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 inc...