How To Make Jewish Coffee Cake
From potato laktes to shakshuka, whip up old-school Jewish recipes that will surely remind you of your Grandma’s cooking. Learn more about traditional Jewish customs through their delicious food!
Serves:
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- streusel topping:
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold
- 1 tsp ground cinnamon
Instructions
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Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
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In a large mixing bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs, sour cream, and vanilla extract until well combined.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Pour the batter into the prepared cake pan, spreading it evenly.
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In a small bowl, mix together the streusel topping ingredients until crumbly.
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Sprinkle the streusel topping evenly over the cake batter.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool for 10 minutes before removing from the pan and transferring to a wire rack to cool completely.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 78mg
- Sodium : 310mg
- Total Carbohydrates : 68g
- Dietary Fiber : 1g
- Sugar : 40g
- Protein : 6g
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