JEWISH COFFEE CAKE

 

  • Cooking Time: 35 minutes
  • Servings: 10 to 12
  • Preparation Time: 25 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

Directions

  • 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.
  • For Topping:
  • 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.

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.

Author Credit: Jewish nursing home

Website Credit: http://www.allrecipes.com

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