Jewish Coffee Cake
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
3/4 cup butter or margarine, softened
1 1/4 cups white sugar
1 tsp vanilla extract
1 1/4 cups sour cream
1/4 cup butter, softened
1/2 cup all-purpose flour
1/4 cup white sugar
1 tsp ground cinnamon
For the Cake:
Preheat oven to 350 F.; grease and flour a 9 X 13-inch baking dish (I used nonstick cooking spray).
Combine 2 1/2 cups of flour, baking powder and baking soda in a bowl.
Beat the 3/4 cup of butter/margarine and 1 1/4 cups of sugar with electric mixer in a large bowl until light and fluffy (mixture should be noticeably lighter in color).
Add the eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next; beat in the vanilla.
Pour in flour mixture alternately with the sour cream mixing until just incorporated (batter will be thick); pour into prepared pan.
Mix 1/4 cup of butter/margarine, 1/2 cup flour, 1/4 cup sugar and cinnamon in a small bowl until it resembles coarse crumbs; sprinkle over cake batter.
Bake in preheated oven until a toothpick inserted into center comes out clean, 30 to 35 minutes.
Cool in pan for 10 minutes before removing to cool completely on wire rack.
Pairs Well With
This is a recipe that originally came from a Jewish nursing home and has a buttery cinnamon topping! I found it on Allrecipes and was submitted by Suzanne.