Jewish Coffee Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. unsalted butter (room temperature)
1 cup sugar
1 cup sour cream (room temperature)
3 eggs (room temperature)
2 tsp. pure vanilla extract
2 cups unbleached AP flour
Topping:
1/2 cup sugar
1 tsp. cinnamon
1/2 cup walnuts
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Directions: |
Directions:Grease two pans with crisco or softened butter.
Preheat the oven to 350 degrees.
Cream the butter and sugar until incorporated.
Add the eggs one at a tiime and mix thoroughly. Add the sour cream.
Sift the flour, baking powder, baking soda and 1 tsp. salt.
Mix half or the batter in the prepared pans.
Add half of the nut mixture on top of the batter.
Add the rest of the batter and then the rest of the topping.
Bake for 50 to 60 minutes or until a toothpick comes out clean.
Let cool completely before serving or taking it out of the prepared pans.
Freezes well. |
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Number Of
Servings: |
Number Of
Servings:2 cake pans |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is a coffee cake that I grew up with. Nana would always make this when I came home from college. She continued the tradition when she would send Sarah and Alex a college care package.
This was her “go to” coffeecake and is loved by all.
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