Jewish Coffee Cake I

Jewish Coffee Cake I

10
Suzanne 2

"My mom got this recipe from the Jewish nursing home where she used to work. The cake is very moist and easy to make with ingredients you are sure to have on hand."
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Ingredients

2 h 50 m servings 250 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 193 mg
  • 8%

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 and flour a 9x13-inch baking dish. Combine 2 1/2 cups of flour, baking powder, and baking soda in a bowl.
  2. Beat the 3/4 cup of butter and 1 1/4 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. Batter will be thick. Pour the batter into prepared pan.
  3. Mix 1/4 cup of butter, 1/2 cup of flour, 1/4 cup of sugar, and cinnamon in a small bowl until it resembles a coarse crumble. Sprinkle over the cake batter.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

very moist and good. exactly what i wanted! i think next time i might make it in two loaf pans instead, as the outer edges were a little more "done" than i would have chosen. i started out bakin...

Most helpful critical review

Had to cook approx. 20 min. longer for cake to be cooked in middle, so it took the moisture out of the cake. This cake does not really stand out in anyway, sort of blah.

very moist and good. exactly what i wanted! i think next time i might make it in two loaf pans instead, as the outer edges were a little more "done" than i would have chosen. i started out bakin...

great recipe! although i added sliced peaches on top of the batter and used a different streusel topping, this cake is by far the best coffee cake recipe. will use it from now on!

Very good!

This is SO good! I'm going to bring this to Mother's Day Brunch! I used light sour cream and Blue Bonnet Light instead of regular sour cream & butter, and I added 1/4 C brown sugar to the top...

Had to cook approx. 20 min. longer for cake to be cooked in middle, so it took the moisture out of the cake. This cake does not really stand out in anyway, sort of blah.

A delicious coffee cake. I followed the recipe and it was spot on. I like this recipe better than the one I used to use and my friends seem to, too!

On the sweet side and just O.K. The topping, especially, didn't do much for us.

This was melt in your mouth good

Followed the recipe exactly. Cooked an additional 12 mins and still raw in places. When cut into first slice all I could smell was uncooked cake batter although it looked much more cooked; embar...