Jewish Coffee Cake
Indulge in the comforting flavors of Jewish Coffee Cake, a timeless treat perfect for any occasion. This moist and tender cake is made with rich sour cream and a hint of vanilla, layered with a luscious cinnamon-sugar swirl that adds just the right amount of warmth and sweetness. Optional chopped walnuts provide a delightful crunch in every bite. Baked to golden perfection in under an hour, this coffee cake is easy to make and pairs beautifully with your morning coffee or afternoon tea. Whether you’re serving it for brunch, dessert, or a cozy snack, this crowd-pleaser will quickly become a family favorite.
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup brown sugar
- 1.5 teaspoons ground cinnamon
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9-inch bundt pan or a 9x9-inch square baking dish.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream and vanilla extract until fully combined.
In another bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
In a small bowl, combine the brown sugar, cinnamon, and chopped walnuts (if using) to create the cinnamon-sugar swirl.
Pour half of the batter into the prepared pan, spreading it evenly. Sprinkle half of the cinnamon-sugar mixture over the batter.
Add the remaining batter on top, spreading it evenly. Sprinkle the remaining cinnamon-sugar mixture over the top.
Use a knife to gently swirl the cinnamon-sugar mixture into the batter in a swirled pattern.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake warm or at room temperature. Enjoy with coffee or tea!
Nutrition Facts
Calories |
4229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 2005 mg | 87% | |
| Total Carbohydrate | 593.2 g | 216% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 396.5 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 650 mg | 50% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1115 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
