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 1/2 c. sugar; 1/2 stick margarine; 4 eggs; 3 c. sifted flour; 2 1/2 tsp. baking powder; 2 tsp. soda; 1 pt. sour cream; 2 tsp. vanilla; 2 tsp. cinnamon; 1 c. chopped walnuts

Servings: persons

1
Cream 2 cups
2
sugar
3
and butter until smooth.
4
Add eggs and blend.
5
Sift
6
flour.
7
Sift
8
together
9
flour, baking powder and soda.
10
Alternate the sour cream and flour mixture into the creamed mixture; stir
11
in
12
the
13
vanilla.
14
Pour
15
1/2 the batter into a greased
16
13
17
x
18
9-inch
19
pan.
20
Combine
21
remaining sugar, cinnamon and walnuts.
22
Pour
23
part
24
of the topping on batter in pan.
25
Pour rest of
26
the
27
batter
28
into the pan and top with the remaining topping.
29
Bake at 350u00b0 for 45 minutes.
30
Serve out or in the pan; stays fresh
31
in the pan and will not fall apart as much.

1836

kcal

Calories

Fat

301

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 10 ingredients. The key ingredients include: 2 1/2 c. sugar, 1/2 stick margarine, 4 eggs, 3 c. sifted flour, 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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