This Jewish Coffee Cake is an amazing dessert filled with a nut crumble. It’s perfect to serve on special occasions or as a weekend treat!
This is definitely an indulgent, make-once-in-awhile kind of treat. And boy is it worth it!
This is one of my all-time favorite desserts and one that I make probably the least.
I know that doesn’t make sense unless you’ve tried it and have the willpower that I do. I also rarely think about this coffee cake unless it’s around the holidays.
And since we just recently had Easter and I had a week off from my school job I finally had time to make it.
You know a recipe is old when it calls for shortening and margarine. This recipe was passed down from my grandmother (Mimi) who has several delicious recipes, particularly baking recipes.
Check out these Chinese New Year Cookies and Grandma’s Russian Tea Cakes for a glimpse into the amazing baked goods she used to bake for us.
Although she passed away about 8 years ago, I think she’d be thrilled to know I’m carrying on some traditions of baking some real butter desserts still 🙂
I’ve always wondered why it was called Jewish Coffee Cake so I thought I’d do some research.
I found that traditional Jewish Coffee Cake dates back to the 17th century from Eastern Europe and originally contained coffee.
Nowadays it’s typically served with a side of coffee, which I can tell you is an amazing combo!
Dietitian’s Dish
I made this coffee cake over spring break so all my kids were home and anxious to help me bake.
It was quite the education for myself and my kids in the area of ingredients and what makes up a recipe. My daughter was helping add the sour cream and eggs and stated: “I don’t like that stuff!”
This gave me the perfect opportunity to teach her how many recipes contain eggs and other ingredients that she may not enjoy.
But then I explained that when foods are baked the ingredients taste completely different.
Jewish Coffee Cake
Ingredients
- 1/2 cup butter softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup sour cream
- Topping:
- 6 tablespoons butter melted
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F. Spray a bundt cake pan with non-stick cooking spray.
- Mix together butter, granulated sugar and vanilla.
- Add eggs one at a time, beating well in between each egg.
- Stir in flour, baking soda and baking powder.
- Stir in sour cream.
- In a separate bowl, combine topping ingredients. Stir well.
- Add half of the batter to the bundt cake pan, followed by half of the nut mixture. Add the remaining batter and top with the remaining nut mixture.
- Bake for 35-45 minutes or until baked thoroughly.
This Jewish Coffee Cake post first appeared on Chocolate Slopes.
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