Wednesday, April 6, 2011

Jewish Coffee Cake

This recipe came from and was posted by Angie.  
What makes it Jewish is beyond me.  It comes together very quickly and tastes super.

1/2 C Butter
1 C White Sugar
2 Eggs - room temp
2 C AP Flour
1 Teas Baking Soda
1 Teas Baking Powder
1 C Sour Cream
1 Teas Vanilla Extract
1 C Chopped Walnuts
1/2 C Icing Sugar - I used Brown Sugar
2 Teas Cinnamon
1 Teas Nutmeg - I added this
2 Tbls Butter, melted

1 - Preheat oven to 350 degrees.  Grease and flour a 9x9 inch pan (I used an 8x8 and it worked OK).  Combine flour, soda, and baking powder, sift and set aside.
2 - In a medium bowl, cream together the white sugar, butter and eggs until smooth.  (This will be on the soupy side).  Add the flour mixture a little at a time and beat until smooth (this will be on the thick side).  Finally, stir into the batter the sour cream and vanilla.  In a separate bowl combine the nuts, brown sugar, cinnamon and nutmeg.
3 - Spread half the batter into the prepared pan.  Sprinkle a layer of half the brown sugar mixture, then spread the remaining batter on top.  Then top with the rest of the brown sugar mixture.  Spread the melted butter over the top (I sort of sprinkled the butter as spreading was not going to work).
4 - Bake for about an hour or so in the preheated oven.  Since I had a smaller pan than what was called for I actually had the oven at about 325 and baked it for about an hour an 15 mins, with checking at about an hour and then every 5 mins until it got done.
5- When done remove form oven and cool in the pan.


  1. I'm not sure what makes this a Jewish coffee cake either, lol! My recipe is just called Sour Cream Coffee Cake. Tastes great no matter what it's called!

  2. I love this recipe I will try it after Easter.
    Happy Easter

  3. It looks good and I bet it tastes fab...must try it