Jewish Coffee Cake Recipe

Jewish Coffee Cake Recipes


Original recipe makes 1 9x9-inch pan
  •  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

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

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