Jewish Coffee Cake
- Cooking Time: 35 minutes
- Servings: 10 to 12
- Preparation Time: 25 minutes
- 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
- 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.
- 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.