Jewish Coffee Cake

  • Recipe By
  • Published Aug 13th
  • Servings12
  • Calories363
A moist sour cream coffee cake. This is a great recipe from an old friend.

Jewish Coffee Cake Ingredients

The following are the ingredients needed to make delicious Jewish Coffee Cake for 12 servings:

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts
  • 1/2 cup confectioners' sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter, melted

Jewish Coffee Cake Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Jewish Coffee Cake easily:

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Bake for 1 hour in the preheated oven, until cake springs back to the touch.

Nutrition Facts

Per Serving: 363 calories; 21 grams of fat; 40.2 grams of carbohydrates; 5.4 grams of protein; 65 milligrams of cholesterol; 236 milligrams of sodium.

  1. Jun 15th 2008

    BEST Coffee Cake EVER! And I don't mean the best coffee cake I have ever made, because this is the first coffee cake I've ever made, but best coffee cake I've ever TASTED. Wow! I too added ...

  2. May 17th 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 smoo ...

  3. Sep 23rd 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 ...

  4. Apr 18th 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.

  5. Aug 11th 2003

    This cake is easy to make and tastes great! I substitute butter, sour cream for vegetable oil and non fat yogurt respectively. It's still moist and taste wonderful. I'm sure I will bake this ...

  6. May 13th 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 w ...

  7. Apr 3rd 2003

    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 es ...

  8. Jul 11th 2002

    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!!

  9. May 4th 2002

    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 mo ...