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Jewish coffee cake recipe

Deanna Polito-Laughinghouse's photo
Raleigh Cooking Examiner

This recipe has been passed down to me by my Great Aunt! It is one of her favorite coffee cake recipes.

To purchase ingredients for this cake in Raleigh, NC, please try: Kroger

Jewish Coffee Cake

  • 1/2 lb butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 pint (10 ounces) sour cream
  • 3 cups flour
  • 2 1/2 tsp baking powder
  • 2 tsp baking soda
  • Dash of salt

Topping

  • 1/2 cup sugar
  • 1 cup chopped nuts
  • 2 tsp cinnamon (more if you desire)

Preheat oven to 350*.

In a bowl combine dry ingredients and sift (or stir with a wire whisk). Set aside.

In a separate bowl combine topping ingredients and mix. Set aside.

Cream butter and sugar until light and fluffy.

Add one egg at a time beating after each one.

Add vanilla and beat well.

Add dry ingredients alternately with sour cream and mix.

Line 9x13 baking dish with no-stick foil.

Pour batter into prepared dish.

Top with topping mixture.

Bake for 1 hour.

This cake freezes well and stays moist at room temperature for several days.

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, Raleigh Cooking Examiner

Deanna is a writer, baker and self-proclaimed foodie. She writes as a freelance writer and has also written several books over the last few years. From cookbooks to novels, Deanna writes it all. Contact Deanna

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