My mom got this recipe from the Jewish nursing home where she used to work. The cake is very moist and easy to make with ingredients you are sure to have on hand.

Gallery

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
2 hrs
total:
2 hrs 50 mins
Servings:
20
Yield:
1 9x13-inch cake
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Combine 2 1/2 cups of flour, baking powder, and baking soda in a bowl.

    Advertisement
  • Beat the 3/4 cup of butter and 1 1/4 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick. Pour the batter into prepared pan.

  • Mix 1/4 cup of butter, 1/2 cup of flour, 1/4 cup of sugar, and cinnamon in a small bowl until it resembles a coarse crumble. Sprinkle over the cake batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

250 calories; protein 3.4g 7% DV; carbohydrates 30.2g 10% DV; fat 13.1g 20% DV; cholesterol 58.6mg 20% DV; sodium 193mg 8% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2009
very moist and good. exactly what i wanted! i think next time i might make it in two loaf pans instead as the outer edges were a little more "done" than i would have chosen. i started out baking it for only 25 minutes as i didn't want it over baked but then ended up baking it an additonal 10 minutes to get the middle done. other than that i wouldn't change anything it's moist and delicious. Read More
(16)

Most helpful critical review

Rating: 3 stars
04/26/2010
Had to cook approx. 20 min. longer for cake to be cooked in middle so it took the moisture out of the cake. This cake does not really stand out in anyway sort of blah. Read More
(4)
13 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/23/2009
very moist and good. exactly what i wanted! i think next time i might make it in two loaf pans instead as the outer edges were a little more "done" than i would have chosen. i started out baking it for only 25 minutes as i didn't want it over baked but then ended up baking it an additonal 10 minutes to get the middle done. other than that i wouldn't change anything it's moist and delicious. Read More
(16)
Rating: 5 stars
03/15/2010
great recipe! although i added sliced peaches on top of the batter and used a different streusel topping this cake is by far the best coffee cake recipe. will use it from now on! Read More
(5)
Rating: 5 stars
05/04/2010
This is SO good! I'm going to bring this to Mother's Day Brunch! I used light sour cream and Blue Bonnet Light instead of regular sour cream & butter and I added 1/4 C brown sugar to the topping. After it came out of the oven I added a light dusting of confectioner's sugar to the top. YUM! Read More
(4)
Advertisement
Rating: 4 stars
01/10/2011
Very good! Read More
(4)
Rating: 3 stars
04/26/2010
Had to cook approx. 20 min. longer for cake to be cooked in middle so it took the moisture out of the cake. This cake does not really stand out in anyway sort of blah. Read More
(4)
Rating: 3 stars
05/10/2010
On the sweet side and just O.K. The topping especially didn't do much for us. Read More
(1)
Advertisement
Rating: 5 stars
01/29/2012
A delicious coffee cake. I followed the recipe and it was spot on. I like this recipe better than the one I used to use and my friends seem to too! Read More
(1)
Rating: 3 stars
01/15/2017
There is a discrepancy between the ingredients list and the instructions with the butter(1/4c vs 3/4c) and white sugar(1/4c vs 1 1/4). I followed the instructions and got a flop. I also doubled the topping because it didn't cover the cake. However even though it flopped it tasted great. Just wasn't nice and fluffy. Will try it again following the ingredient measurments in place in the instructions. Read More
Rating: 4 stars
09/24/2016
I think next time I will add more sugar. Read More