Jewish Coffee Cake Recipe

Name: Jewish Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks margarine or butter; 2 Tbsp. vanilla; 2 c. sugar; 1/2 tsp. salt; 4 eggs; 1 pt. sour cream; 3 c. flour; 2 tsp. baking soda; 4 Tbsp. margarine or butter; 1 c. brown sugar; 2 Tbsp. cinnamon; 6 Tbsp. chopped nuts

Servings: persons

2 sticks margarine or butter
2 Tbsp. vanilla
2 c. sugar
1/2 tsp. salt
4 eggs
1 pt. sour cream
3 c. flour
2 tsp. baking soda
4 Tbsp. margarine or butter
1 c. brown sugar
2 Tbsp. cinnamon
6 Tbsp. chopped nuts

1
Cream together 2 sticks margarine, 2 tablespoons vanilla, 2 cups sugar and 1/2 teaspoon salt.
2
Add 4 eggs, one at a time on high speed, then add 1 pint sour cream.
3
On low speed gradually add 3 cups flour and 2 teaspoons baking soda.
4
Pour this batter into 9 x 13-inch glass baking dish, greased and floured.
5
Now mix together in small bowl 4 tablespoons margarine, 1 cup brown sugar, 2 tablespoons cinnamon and 6 tablespoons chopped nuts.
6
Moist and delicious!!

2084

kcal

Calories

Fat

326

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 12 ingredients. The key ingredients include: 2 sticks margarine or butter, 2 Tbsp. vanilla, 2 c. sugar, 1/2 tsp. salt, 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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