JEWISH COFFEE CAKE

Jewish Coffee Cake image

Provided by Kimberly Kay

Categories Cakes

Time 1h

Number Of Ingredients 12

2 1/2 c all-purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
3/4 c butter or margarine, softened
1 1/4 c white sugar
3 eggs, room temperature
1 tsp vanilla extract
1 1/4 c sour cream
1/4 c butter or margarine, softened
1/2 c all-purpose flour
1/4 c white sugar
1 tsp ground cinnamon

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.