Jewish Coffee Cake

4.6
(297)

A moist sour cream coffee cake. This is a great recipe from an old friend.

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37
37
37
Servings:
12
Yield:
1 9x9-inch pan

Ingredients

  • ½ cup butter

  • 1 cup white sugar

  • 2 eggs

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 cup sour cream

  • 1 teaspoon vanilla extract

  • 1 cup chopped walnuts

  • ½ cup confectioners' sugar

  • 2 teaspoons ground cinnamon

  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Combine the flour, baking soda and baking powder; set aside.

  2. In a medium bowl, cream together the sugar, butter and eggs until smooth. Add the flour mixture and beat until smooth. Finally, stir in the sour cream and vanilla. In a separate bowl, combine the nuts, confectioners' sugar and cinnamon.

  3. Spread half of the batter into the 9x9 inch pan. Sprinkle a layer of the nut mixture, then spread the remaining batter and top with the rest of the nut mixture. Spread the melted butter over the top.

  4. Bake for 1 hour in the preheated oven, until cake springs back to the touch.

Nutrition Facts (per serving)

364 Calories
21g Fat
40g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 364
% Daily Value *
Total Fat 21g 27%
Saturated Fat 10g 48%
Cholesterol 65mg 22%
Sodium 236mg 10%
Total Carbohydrate 40g 15%
Dietary Fiber 1g 5%
Total Sugars 22g
Protein 5g
Vitamin C 0mg 2%
Calcium 69mg 5%
Iron 2mg 8%
Potassium 110mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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