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Jewish Coffee Cake

Abida's picture
A moist sour cream coffee cake. This is a great recipe from an old friend.
Ingredients
  Butter 1⁄2 Cup (8 tbs)
  White sugar 1 Cup (16 tbs)
  Eggs 2
  All purpose flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1 Teaspoon
  Sour cream 1 Cup (16 tbs)
  Vanilla extract 1 Teaspoon
  Walnuts 1 Cup (16 tbs), chopped
  Confectioner' s sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 2 Teaspoon
  Butter 2 Tablespoon, melted
Directions

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.

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.

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.

Bake for 1 hour in the preheated oven, until cake springs back to the touch.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Taste: 
Sweet
Feel: 
Smooth
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Interest: 
Holiday, Kids, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese, Egg, Milk Product
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes
Servings: 
8

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