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Jewish Coffee Cake


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Member since 2008

Serves 10 to 12 | Prep Time 25 minutes | Cook Time 35 minutes

Ingredients

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
3 eggs
1 tsp vanilla extract
1 1/4 cups sour cream

TOPPING:

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 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.


For Topping:


Mix 1/4 cup of butter/margarine, ½ cup flour, ¼ 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


Notes

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.

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