Jewish Coffee Cake Recipe, How to Make Jewish Coffee Cake, Family Recipes

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In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!

Jewish Coffee Cake

This recipe for Jewish Coffee Cake has streusel inside in layers and on top.

1½ sticks butter (¾ cup)
1½ cups sugar
1 pint sour cream
4 eggs
1 tsp vanilla
3 cups flour
pinch salt
1 ½ tsp baking powder
1 ½ tsp baking soda
streusel:
½ cup brown sugar
2 tbls flour
1 tsp cinnamon
½ cup chopped nuts

Cream together butter and sugar. Add eggs one at a time, then sour cream and vanilla and beat till fluffy.

Mix flour, baking powder and soda, and salt with fork in another bowl. Gradually add to creamed mixture.

Use your now empty dry ingredients bowl and mix the brown sugar, flour, cinnamon and nuts. (I like to put the nuts in a Ziploc bag and roll a rolling pin over it a few times.)

Grease and flour a tube cake pan. Put just enough dough in the pan to cover the bottom of pan and then sprinkle about 1/3 of cinnamon sugar mixture on the dough. Put another layer by dropping spoonfuls of dough and top it off with sugar mix till all is used.

Bake at 350 for about 1 hour or till toothpick comes out clean.

Cool in pan for 10 minutes, then place a dinner plate on top and flip to remove from pan and then put serving plate on exposed bottom of cake and flip again to have streusel topping on top.

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Our Not Too Secret Family Recipes

Jewish Coffee Cake