JEWISH COFFEE CAKE
A recipe that originally came from a Jewish nursing home; very moist and just the right amount of sweetness and a butter cinnamon topping.
Provided by Kimberly Kay
Categories Cakes
Time 1h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 F.; grease and flour a 9 X 13-inch baking dish (I used nonstick cooking spray).
- 2. Combine 2 1/2 cups of flour, baking powder and baking soda in a bowl.
- 3. Beat the 3/4 cup of butter/margarine and 1 1/4 cups of sugar with electric mixer in a large bowl until light and fluffy (mixture should be noticeably lighter in color).
- 4. Add the eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next; beat in the vanilla.
- 5. Pour in flour mixture alternately with the sour cream mixing until just incorporated (batter will be thick); pour into prepared pan.
- 6. For the topping:
- 7. Mix 1/4 cup of butter/margarine, 1/2 cup flour, 1/4 cup sugar and cinnamon in a small bowl until it resembles coarse crumbs; sprinkle over cake batter.
- 8. Bake in preheated oven until a toothpick inserted into center comes out clean, 30 to 35 minutes.
- 9. Cool in pan for 10 minutes before removing to cool completely on wire rack.
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