Cake for breakfast. While I am a huge fan of eating chocolate cake for breakfast, part of society will continue to frown on that as a terrible way to start the day. For those people, I present my family’s Jewish Coffee Cake recipe. While the majority of my family is not Jewish, they hail from New Jersey and New York and picked this recipe up at some point. It’s been passed down from generations that are no longer with us.
As bakers tend to do, I have adjusted this recipe to make it my very own. To the family members who are clutching their pearls in shock, I still have the original and I am willing to make it for you – as long as you make the trip to pick it up!
Jewish Coffee Cake
2 cups sugar
2 cups butter, room temperature
3 tsp vanilla extract
16 oz. sour cream
3 3/4 cups flour
2 tsp baking powder
2 tsp baking soda
Medium Bowl (Topping):
1 cup sugar
2 tsp cinnamon
2 cup walnuts, chopped
Food processor (for walnuts)
Cake pan of your choice
Preheat oven to 350 degrees. Grease pans and set aside. Combine large bowl ingredients and set aside. Combine medium bowl ingredients and set aside.
Cream sugar and butter in mixing bowl with flat beater.
Add eggs one at a time. Add vanilla extract.
Add dry ingredients from large bowl into mixer slowly, mixing well.
Add sour cream.
Pour batter into pans, stopping 1/3 of the way up the pan. Add a layer of toppings to cover cake. Pour more batter on top, filling another 1/3 of the pan. Cover top of cake batter with remaining toppings.
Bake for 30-60 minutes depending on pan size.
Superhero Tip: Batter makes 2 large loaf pans and takes approximately 45 minutes to bake. 9×9 pan takes approximately 30 minutes to bake.
Second Superhero Tip: Try pecans instead of walnuts for a change.
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