Jewish Coffee Cake Recipe

Name: Jewish Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. sugar; 1/2 lb. butter; 4 eggs (one at a time); 1 pt. sour cream; 3 c. flour; 2 1/2 tsp. baking powder; 2 tsp. baking soda; 2 tsp. vanilla; 2 tsp. cinnamon; 1 c. coarsely chopped walnuts; 1/2 c. brown sugar

Servings: persons

1 1/2 c. sugar
1/2 lb. butter
4 eggs (one at a time)
1 pt. sour cream
3 c. flour
2 1/2 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla
2 tsp. cinnamon
1 c. coarsely chopped walnuts
1/2 c. brown sugar

1
Cream the sugar and butter.
2
Add eggs, one at a time, then add the sour cream, flour, baking powder, baking soda and vanilla.
3
In a separate bowl, mix the cinnamon, walnuts and brown sugar. Grease and flour large pan (hole in middle).
4
Add 1/2 of batter to pan; sprinkle with 1/2 of nut mixture.
5
Add remaining batter; sprinkle with remaining nut mixture on top.
6
Bake for 50 to 60 minutes in preheated 350u00b0 oven.

2124

kcal

Calories

102

Fat

271

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. sugar, 1/2 lb. butter, 4 eggs (one at a time), 1 pt. sour cream, and more.

Yes, Jewish Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jewish Coffee Cake

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