Jewish Coffee Cake

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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.

—TAMI426

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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.

—kathleen

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218 Ratings

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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!

—s. warren

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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!

—littlehemmy

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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!

—DebraKay

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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!

—ROUMELIS

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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.

—jharris

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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!!

—JACKIE1115

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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.

Nutritional Information

Jewish Coffee Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 363
Calories from Fat: 189

% Daily Value *
Total Fat 21g 32 %
Saturated Fat 9.5g 47 %
Cholesterol 69mg 23 %
Sodium 236mg 9 %
Potassium 110mg 3 %
Total Carbohydrates 40.2g 13 %
Dietary Fiber 1.4g 6 %
Protein 5.4g 11 %
Sugars 22g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 9 %
Iron 15 %
Thiamin 21 %
Niacin 19 %
Vitamin B6 5 %
Magnesium 8 %
Folate 30 %

* 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.